Making a Savoury Cheese Scone
My daughters believe that I’ve always been able to make perfect cheese scones. When visitors arrive unexpectedly, or the family congregates, it’s no trouble to whip up a batch of scones and bring them out golden hot.
But, in reality, my road to the perfect cheese scone has been a long one. It started back in 1980 after a “bake off” with my boyfriend. At the time scones were the one thing I actually knew how to make. So when Neill showed me his scone recipe — which was very different from the one I used — I was somewhat scathing about it. I distinctly recall saying “that’ll never work.”
Naturally he challenged me to a scone baking contest. He cooked every day. I could barely boil an egg. In hindsight, I don’t know what I was thinking. Of course he won the contest, hands down. His scones were light, moist and HUGE. Mine were tiny and tasteless. Oh no! I buried the remnants of my pride and wrote down his recipe.
Since then, I’ve made countless batches of scones. And I’ve given out that same recipe to many, including my daughters. For some reason the results never seem to work out quite as well for anyone else. Last month, I finally realised why…
I don’t actually use that recipe to make my cheese scones.
Over the years I’ve slowly changed it to fit my somewhat haphazard cooking style. It’s similar, but with important differences. Oops!
So here — with apologies to Steph, Debbie and Jenny for not realising the truth earlier — is the ACTUAL recipe that I now use for making light and delicious, perfect cheese scones.