YES PLEASE! I'm not sure if I've mentioned or not but in an effort to save more $$ I now bake almost all of our bread products & cookies with Max the Mighty Mixer (my AM redemption!) I was sick last week and didn't think baking was a great idea so spent the entire day yesterday up to my ears in flour making bread
View attachment 363201
Me Tooo!!! Recipe please.
I love scones.
Hugs
Mel
Here you go!
CHEESE DROP SCONES
2 cups flour
2 cups grated very sharp cheddar – see note below
4 heaped tsp baking powder
1½ cups milk
Heat the oven to 450 degrees with a rack on the middle level.
Line a large baking sheet with parchment paper.
If you don’t, the high amount of cheese will make the muffins stick to the pan forever!
Measure the flour into a large basin or bowl.
Grate the cheese into the flour.
The easiest way to do this is to dip the cheese in the flour every few swipes.
That way, the cheese won’t stick to the grater as much.
Add the baking powder.
Toss so that the cheese is well coated with the flour.
Stir in the milk with a rubber spatula until just blended.
The mixture will look like very thick porridge.
Spoon onto the parchment paper leaving room around each as they will rise and spread.
Bake for 12-15 minutes.
Note from my mom re: cheese
You need a really old cheddar - at least 2 - 3 years old is best.
If you don’t have one that sharp:
add ½ tsp cayenne and up to 2 tsp dry mustard; or
substitute ¼ cup of Imperial Cheese (in red tub with black lid).
I’ve made this by adding the grated bits of left-over hard and semi-soft cheeses.
I’ve added everything from smoked gouda to Parmesan to cut up Swiss.
They each add a different but still very cheese-y flavour.
Just make sure that you have at least 1 ½ cups of the strong cheddar.
Note from me:
I used 3 year old cheddar and I added a pinch of cayenne, a dash of dry mustard and a bit of nutmeg. (I add this to every single dish i make with cheese!)
Enjoy!
