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Double Cheese Scones
Double Cheese Scones

Double Cheese Scones

A dainty cheesy scone. 

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You Will Need:

You will need

Measure Dry Mix

2 ¼ cups (300 g) cake flour

1 T (15 ml) baking powder

2 T (30 ml) butter

1 cup (250 ml) grated cheddar cheese

 

 

Mix with

1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
1 egg
¼ cup (60 ml) full cream milk
1 t (5 ml) lemon juice
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
a little milk for brushing tops of scones
You will need

Measure Dry Mix

2 ¼ cups (300 g) cake flour

1 T (15 ml) baking powder

2 T (30 ml) butter

1 cup (250 ml) grated cheddar cheese

 

 

Mix with

1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
1 egg
¼ cup (60 ml) full cream milk
1 t (5 ml) lemon juice
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
a little milk for brushing tops of scones
Decant Cheese Sauce, add egg, Seasoning and milk Decant Cheese Sauce, add egg, Seasoning and milk
Reserve 1 T Reserve 1 T
Decant soft dough on floured work surface Decant soft dough on floured work surface
Pat out to 1 - 1½ cm thickness Pat out to 1 - 1½ cm thickness
Cut scones with 6 cm cutter Cut scones with 6 cm cutter
Brush tops with a little milk. Bake at 200°C for ± 15 minutes Brush tops with a little milk. Bake at 200°C for ± 15 minutes

Ina’s Tip

Scones need a hot oven to spark the baking powder to ‘lift’ them.

Method:

Decant the Cheese Sauce into a mixing bowl.

Add the egg, milk, lemon juice and Seasoning.  

Beat with a fork to mix.

Add butter to the dry flour mixture and rub in.

Toss the grated cheese into the dry mixture.

Add this mixture to the wet ingredients.

Use a fork or knife to mix, until a softish dough is formed.

Knead lightly 5 – 6 times on a work surface sprinkled with a little extra flour.

Pat the dough out to ± 2 – 2 ½ cm thickness.

Cut into rounds or squares, using a 6 cm scone cutter or a knife.

Brush tops with a little milk.

Bake at 200˚C for about ± 18 - 20 minutes.

Leave to cool.

Break scones in half and serve with:

  •  - Butter and grated cheese or
  •  - Butter, apricot jam and grated cheese or
  •  - Butter, strawberry jam and whipped cream

    Double Cheese Scones

    A dainty cheesy scone. 

    Double Cheese Scones

    You Will Need:

    You will need

    Measure Dry Mix

    2 ¼ cups (300 g) cake flour

    1 T (15 ml) baking powder

    2 T (30 ml) butter

    1 cup (250 ml) grated cheddar cheese

     

     

    Mix with

    1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
    1 egg
    ¼ cup (60 ml) full cream milk
    1 t (5 ml) lemon juice
    1 t (5 ml) Ina Paarman’s Green Onion Seasoning
    a little milk for brushing tops of scones
    Ina’s Tip

    Scones need a hot oven to spark the baking powder to ‘lift’ them.

    Method:

    Decant the Cheese Sauce into a mixing bowl.

    Add the egg, milk, lemon juice and Seasoning.  

    Beat with a fork to mix.

    Add butter to the dry flour mixture and rub in.

    Toss the grated cheese into the dry mixture.

    Add this mixture to the wet ingredients.

    Use a fork or knife to mix, until a softish dough is formed.

    Knead lightly 5 – 6 times on a work surface sprinkled with a little extra flour.

    Pat the dough out to ± 2 – 2 ½ cm thickness.

    Cut into rounds or squares, using a 6 cm scone cutter or a knife.

    Brush tops with a little milk.

    Bake at 200˚C for about ± 18 - 20 minutes.

    Leave to cool.

    Break scones in half and serve with:

    •  - Butter and grated cheese or
    •  - Butter, apricot jam and grated cheese or
    •  - Butter, strawberry jam and whipped cream

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