Barclay Viewforth Church congregation on Blackford Hill

From the Magazine: Kitchen Notes

Today’s article from the magazine inbox provides a great way to make use of what we have in the house, while also having some family fun!

I’m sat pondering what to put in this month, what might be useful, what might be interesting, what uses the ingredients I already have in as opposed to needing to specifically go out and buy things. I realise my kitchen cupboard “essential not to run out of” probably doesn’t match many others! I don’t like not having flour, sugar, eggs or teabags (‼) as long as I can make a cuppa and a batch of Yorkshire puddings, emergency cake or scones I’m fairly contented and know I won’t starve (let’s just ignore the lack of fruit and veg in that list!).

Cheese scones are one of my regular “oops run out of bread” options and I like them as a snack, with soup, sat on the top of mince and tatties instead of dumplings, toasted for breakfast… They do seem to fill the carbohydrate gap in several situations. As with all my scone baking, it has deteriorated into a lot of guesswork and very little measuring however the ratio of ingredients below should work – if the mix feels really dry add more milk, if it seems too sloppy add a bit more flour.

Cheese scones

  • 8oz self raising flour
  • 50-75g grated cheddar (or as much as you feel seems reasonable)
  • Pinch mustard powder (optional)
  • ¼ pt milk (or egg and milk to that volume of liquid)
  1. Stir the flour, mustard and cheese together, using a rounded knife stir in the milk until you have a soft dough.
  2. Pat into a circle on a floured surface and cut into 6 or 8 triangles
  3. Bake in a hot oven 200-220C for 10-12 mins (or until slightly golden).

Linda Garside

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