This has gotta be the best cheese scone recipe ever. 15 minutes to prepare, 20 minutes to bake. Beats a cheese toasty. Upon eating, all chatter at the table suddenly ceased with the first bite, and then silence for a bit to devour the first scone.
And no oil, how healthy is that! The scones freshly from the oven were puffy, and imagine fried cheese rather than stringy pizza cheese.
My very slight adaptations like changing ml to cups, using plain flour and adding a herb.
Ingredients (makes 8)
1 cup flour
1 ½ tsp baking powder
1 cup shredded hard cheese (i used chedder)
½ tsp thyme (use whatever herb, spice like paprika or even powdered garlic)
Pinch salt
⅔ cup milk
Method
1) Preheat oven to 225 deg C. Sift flour and baking powder intoma bowl. Add salt. Add cheese and toss with a fork to combine.
2) Add milk a bit at a time to and mix till well combined. The batter should be moist and sticky.
3) On a greased baking tray or lined with parchment, drop on the scones. The original recipe suggest using a rounded tbsp (baked for 15mins) but I used my 50ml scoop.
4) Bake at 225 deg C for 17 to 20 minutes till golden. I turned at 13 and 17 mins cos my oven has uneven hot spots.
5) Serve immediately with butter, jam (ginger goes great) or honey. Leave the rest to cool on a cooking rack, not on the tray or the underside may scorch.
Updated recipe with rosemary: http://simmetra.blogspot.com.au/2018/04/rosemary-cheese-drop-scones.html
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