What's in the cupboard today?
I place all of the dry ingredients into an electric mixer, and
don't take the traditional routine of rubbing the butter into the flour etc. until it becomes a crumb consistency - I can't be bothered.
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Ingredients
225g plain flour
4 teaspoons baking powder
pinch of natural sea salt
1/4 teaspoon freshly ground black pepper
I also like to add a small teaspoon of English mustard powder
50g unsalted butter (cut into cubes)
100g vintage strong Cheddar cheese (cut into cubes)
1 egg - 100ml milk (beat together)
Oven 220C/200C fan - Gas 7
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Place all of the ingredients into an electric mixer apart from the egg and the milk. Give it a good whizz and it will form an even crumb texture. Beat the egg and the milk together - add it to the mixture, but reserve a little for the tops of the scones, and then mix using short bursts on the machine until it forms a dough.
Roll the dough out on a floured surface until 2cm thick, and then cut the scones out with a pastry cutter, place them on a tray covered in greaseproof paper and brush the tops with the leftover milk and egg - cook for 10 mins.
I have now abandoned 'old blogger' and 'new blogger' seems to be working alright.
A different way to make scones beating the mixture. Your scones turned out well.
ReplyDeleteTake care.
I'm about to start with new blogger this evening.
Good luck Margaret - I am confident that you will be successful with new blogger.
DeleteThey look delicious - and I will try them, as soon as I have a new mixer (my beloved Kenwood suddenly went into lockdown).
ReplyDeleteAnd yes: some old advices like: "rub the butter between your hands" are no longer necessary - so I also could not detect the difference regarding taste (not optic) between hand-plucked versus cut (never!never! the posh cooks cry) basil leaves.
I love savoury scones, and am also particularly partial to tasty cheese too.
DeleteThey look terrific, Rosemary. I cook quite a bit but Miriam is the baker in the house, so I will show the recipe to her and see if she wishes to try a batch. Otherwise we will be at your front door for elevenses tomorrow!
ReplyDeleteYou and Miriam would be welcome David.
DeleteHello Rosemary, These look wonderful, but with both milk and cheese, are hardly for the lactose-intolerant! I am still going to file the recipe, in case things get back to normal and I can have dinner guests again.
ReplyDelete--Jim
Hello Jim - you can still make the scones if you replace the milk with soya, almond, or cashew milk. I also understand that you can buy lactose free cheese. But you could leave out the cheese and replace it with sultanas or leave them plain and eat them with some tasty jam.
DeleteOh brave of you to try the new blogger, I am not so brave with these changes....
ReplyDeleteNot brave, just a case of needs must. I don't want to be left high and dry when old blogger finally goes altogether.
DeleteThe scones look fab. I'm making a lemon yoghurt cake today. Thanks to your warning I nipped over to new blogger, I seemed to navigate it okay but couldn't seem to access my photo library.
ReplyDeleteI will try again.
In the choice that is on offer, just go into the one that you have always used to insert your photos. I keep my photos in a document called Blog photos so I go into one labelled computer to find my photos.
DeleteI like the sound of your lemon yoghurt cake.
Dear Rosemary,
ReplyDeleteFirst I will have to convert grams to ounces and Celsius to Fahrenheit. But it will all be worth it because your scones look so delicious.
I've got the basics figured out in the new blogger. Enough to post the type of blog I normally post. It will be interesting to learn a few new tricks.
Dear Gina - that is good. It is quite a relief when you eventually find your way around new blogger and feel confident enough to continue. We have enough problems coming up - don't we? with that wretched PicMonkey.
DeleteWretched PicMonkey is right.
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DeleteI wish I had some of those biscuits this morning!
ReplyDeleteI would send you some if I could Debra.
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ReplyDeleteThey look and sound delicious.
ReplyDeleteWe really enjoy them.
DeleteIt would be so much easier to not rub in the butter - I'll be giving this a try! Mustard powder sounds like a nice addition to the cheese scones, too. I do love a good scone! I've not had trouble with the new blogger. (fingers crossed)
ReplyDeleteThese scones are quick and very easy, and in fact I prefer the consistency when they have been made in the electric machine as they are an even very light texture.
DeleteI am having no trouble with new blogger either apart from pressing that icon by mistake.
Dear Rosemary - Looks soooo delicious! I’d like to go for it, but I’m lactose intolerant with mild symptoms. I choose cottage cheese and soymilk in cooking. I read your last post. Usually I’m a last minute person, but you let me get going. I posted a post made at the old blogger at the new blogger. At first, I got bewildered, but I think I’ll come to like it as my experience increases. Thank you.
ReplyDeleteYoko
Dear Yoko - I suspect that you will be fine with new blogger. It is better to get to grips with it now before the old blogger disappears for good. You could make these scones with soya milk but leave out the cottage cheese. However, when they are cooked you could eat them spread with some cottage cheese.
DeleteThank you for your comment last night. Could you see all the photos? I found four photos were missing though they were in the draft and I could see them in the preview. I deleted the troubled photos and then inserted again, then it went well. Now I can't be positive to say that all's well that ends well.
DeleteYoko
The four photos were missing when I looked Yoko, but I didn't mention them because the previous commenter had already done so. That is a mystery - I suspect that Blogger hasn't quite got its act together at the moment.
DeleteI have just had a look Yoko, and the photos are back, but your comment box has now gone missing now!!! I would suggest that you send feedback to blogger in the question mark at the top of the posts page and it will automatically take screen shot. They obviously are still having problems.
DeleteMmmmm cheese scones. John makes cheese and cranberry. John's the cook and bake in our house and I'm the preparer and washer upper :) It works for us and we love being in the kitchen together. I hope you're keeping well. Best, Jane x
ReplyDeleteLucky you to have your own personal baker - keep well too Jane.
DeleteReally easy and they just look yummy , thanks for the recipe !
ReplyDeleteEasy is what I prefer - I like homemade but I don't like to spend hours cooking.
DeleteI skip that part as well and just buy them from shops :o) Had scones, butter and jam for years every lunchtime at work yet never tired of them, just changed the filling.
ReplyDeleteYou are a lost cause in the kitchen Bob.
DeleteDearest Rosemary,
ReplyDeleteThat now resided on my Pinterest Scones board and will use that in the future.
Meanwhile I've tackled all the old google+ links, they're deleted and I'm ready for the switch!
Thanks again for your help, did pass the link of that post on to another person today.
Have to learn how to handle my new Adobe Pdf reader for editing on a Mac that I've installed today for the final Proofs. Was not lucky as I'd uploaded several images and my England based graphic designer requested I'd upload them via WeTransfer as it would be easier for her to download from there. So you, being 5 hours ahead of time kind of delayed things for today. She will work on the final 4 chapters and in 3 batches I will have to handle this final step. Glad for finally being able to upload the final and biggest chapter on Sunday evening... Looking forward to gaining my freedom back!
Hugs, and thanks for sharing your always great tips, recipes and so on.
Mariette
Dear Mariette - well done. Pieter must be delighted with what you have done. You set yourself a hug task, and I can understand that you are now looking forward to being free to concentrate on other interests that you have.
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