Everyone loves their Mother’s cooking. Maybe it’s the familiar, maybe it’s the love that is stirred into every mouthful. I too love my Mum’s cooking. However, my Mum is gifted when it comes to matters of the kitchen. She is not just a skilled cook with a repertoire of well executed recipes. My Mum, Valerie, devoted every available waking hour to research, experimentation and execution. What is exceptional about that? Well, she wasn’t trying to sell a cookbook, she wasn’t training to be a Chef. It was a time before social media and blogging. My Mum’s passion came from one motivation, providing the very best flavours for her family.
I would pass her room in the early hours of the morning to see her scribbling notes, surrounded by towers of cookbooks. She would experiment with variations until a recipe had reached its most intense in terms of flavour, texture and enjoyment. This blessing has been both an inspiration and a curse; my Father refused to eat out as meals were disappointing when compared to the offerings at our dining table. I too find myself with an itch that cannot be scratched in terms of flavours. So know this, when I share a recipe that has been developed and fine-tuned by my Mum, there is no better recipe out there.
So today, on So Victoria I am sharing her recipe for her cheddar scones. yes, this is one of her simpler creations and I have to say, my execution, does not compare with hers. But, I hope I can give you just a glimpse of her talent for creating luxurious, gutsy tastes that will make the health-conscious shudder with fear. These scones are intensely cheesy, perfect on their own, they can also be served alongside soups and casseroles. I love them smeared with shameful amounts of butter as a Summer’s tea.
Cheddar Scones Recipe
150g cheddar cheese, plus an extra 25g for the tops. ( I recommend a good Mature Cheddar for tang)
4 spring onions (Very finely chopped)
175g self raising flour
1/2 level teaspoon mustard powder
1/4 teaspoon cayenne
25g butter ( real butter!)
2 1/2 tablespoons of buttermilk
1 large egg
Sieve the flour, cayenne and mustard powder into a bowl and lightly mix before adding the softened butter.
Rub the butter into the flour until the mixture looks like fine breadcrumbs.
Add In the grated cheese and the finely chopped spring onions. Use the whites and only a small amount of the pale green part of the onion. Mix these ingredients into flour and butter mixture.
Whisk the egg and buttermilk together in a separate bowl and begin adding to the cheesy mixture a little at a time, mix in the fluid with a knife at first, before using your hands to create a ball of dough.
On a floured surface pat out the dough into your desired depth. I like to have deep, 2inch scones for buttering or a wider 1 inch depth (no less!) for Soup dunking. Use a 6cm cutter for the deep scones, and a slightly wider cutter for Dunkers. Place your cut scones onto a greased baking tray and place into the fridge.
Preheat the oven to gas Mark 7(220c) and prepare a little milk and grated cheese for the tops.
After 20 minutes, remove the scones from the fridge, brush with milk and add a little mound of grated cheese to each. Bake in the oven for 15-20 minutes before cooling slightly on a wire rack.
I made the more shallow scones for soup, if I were to serve the scone with butter, I would absolutely double the depth to allow for spitting and buttering.
These scones are a taste of my childhood and are perfect for all seasons. I hope you enjoy them as much as I do.