Like crepes and bangers & mash, my mum’s cheese scones were a cornerstone of my childhood. Delicious and soft with a perfect cheesy top crust and a hint of spicy – the exact recipe has morphed over the years with some hints from some sage women from our village back home (yes, really). I am convinced these are amongst the best simple foods in the worlds – imagine the sacred southern biscuit for us Englishies – it would be the cheese scone – and now I will share that beloved recipe with you!
Mum's Cheese Scones
Ingredients:
- 8oz self-rising flour
- 1/2 tsp salt
- 1/2 tsp mustard
- 2oz butter
- 2oz cheese
- 1 egg
- bit of milk
Of course the above is just a guide – the proportions basically have to be 4 to 1, flour to fat – and mum likes to put more mustard in and more cheese and a bit of cayenne on top. She says she also likes to add some parmesan to the flour ‘cos American cheese isn’t strong and it gives it the cheesy kick‘.
