Want something a bit more substantial than sweets to go with your tea? You can’t beat cheese scones. I’ve “enhanced” these with unflavored protein powder to add a bit more nutrition. The reason I use Cheshire for cheese scones is simple: it tastes good with a flavor similar to Cheddar (which is the default cheese for most cheese scone recipes) and it’s hard and crumbly. American cheddars usually require grating; you can’t just break off a piece and crumble it up. I’ve tried a couple of different Cheshires and they can always be crumbled. Which saves time and effort. No tools or appliances necessary.
2 cups flour
1 Tbls baking powder
1/2 tsp salt
1/4 cup unflavored whey protein powder, not packed
1/2 cup margarine
approx 1/4 lb Cheshire cheese
1/2 cup water
Preheat oven 425.
Combine flour, baking powder, salt and unflavored protein powder in a bowl. Cut in the margarine with a fork, pastry blender, or — better still — your hands, mixing it until the margarine lumps are gone and the mixture feels slightly damp and clingy. Crumble in the Cheshire cheese.
Add approximately 1/2 cup water (it may take just a tiny bit more) and knead into a firm dough. You can do this bit right in the bowl. Divide the dough into two more or less equal pieces. Shape into rounds.
Place rounds on an ungreased baking sheet, flattening them out a bit. (Probably 6 inches in diameter. It’s not like I take a ruler to my scones!) Slice each round into 6 wedges. Try to make them close to the same size otherwise some will be done sooner than others.
Separate the wedges to about 1 inch apart at least.
Bake 425 for 12-15 mins, depending on your oven and how thick the scones are.
Makes a dozen scones. Served with tea or…soup! (Soup tag for blog.) This goes really well with hot hearty soups, sort of a cheesy biscuit (in the American sense of the word).