There’s been a whole lot of shuffling around and reorganising going on at home, much tweaking of the interior and finally with lots of cushion cover making it’s all just so. But jiggling around with the visuals only goes partway to making home, firing up all the senses is my objective when I’m designing a space. Filling the kitchen with the smell of fresh baking comes high on my list of making home, home. But I’ve found it’s a dangerous path to follow with the near inevitable consequence that much necessary cake eating to check quality control results in piling on the pounds.
The washing machine packed up, it lives in the utility room. It’s all a bit of a squish in there and before the engineer came, to make repair easier one of my sons friends came over to help move it out. After lots of two bad mice shoving and pulling from us at last it was free. To thank him for his help I wanted to give him some beer, so I asked what kind he’d like best? He looked at me and said, I love your home baking, please can I have a homemade cake instead of beer? I’ve known him forever and he’s known my cakes all that time so I was tickled pink by his request. It’s a perfect skill swap solution, I’m a feeder and he’s tall and willowy. His heman brawn for my cakes, yes please I’d love to say thank you with some home baked deliciousness.
Cakes and brownies will go his way, but today, cold and blustery I decided his cricket tea called for comfort food, I made cheese and chive scones, perfect still warm spread with butter. And don’t worry I haven’t taken the liberty of rampaging through cricket tea tradition, chocolate cake will be along soon.
I tinkered about with a cheese scone recipe from The Big Book Of Baking, adding chives and cutting the dough into rounds before baking.
- 50g butter
- 225g self raising flour
- 1tsp baking powder
- pinch of salt
- 125g grated mature cheddar
- 1tsp mustard powder
- 150ml milk
- 3tbsp chopped chives
Preheat oven to 200C
- Line a baking sheet with Bakewell paper
- Sift the flour, salt, mustard powder and baking powder into a bowl.
- Rub the butter into the flour mixture ‘til it resembles fine breadcrumbs.
- Stir in the cheese and chopped chives, then add the milk to make a soft dough.
- Lightly dust the work surface and roll dough to between 2 and 3 cm.
- With a 5cm pastry cutter cut out rounds.
- Gather up the spare dough roll out and cut more scones.
- Put cut scones on baking tray and brush with a little extra milk.
- Bake in preheated oven for 12-15mins until golden brown.
- Put the scones on a wire rack to cool.