I love the kind of recipes where you can throw everything into one bowl and end up with something delicious. There isn’t as much mess at the end and anything that involves less tidying up is a winner with me! That’s why I just love these easy two cheese scones.
Sometimes I wonder if the boys realise just how much tidying I do, it’s literally a full time job in this house and a live-in cleaner is the number one request on my “What I would do if I won the lottery” list. I find myself wishing that “cleaning fairies” really existed, or that I could lean out of the window and pull a sneaky “Cinderella” and get the local wildlife to do it for me, how great would that be!
Anyway, back to the recipe before I slip into another alternate universe! I wanted something fresh and quick to serve the family this week as a snack and this scone recipe is just perfect! Throw it all in a bowl, mix it, shape it and cook it! These will disappear quickly so be sure to hide one (or an extra batch!) for yourself!
150g Plain Wholemeal Flour
150g Plain White Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1 Tsp Dijon Mustard
30g Red Leicester Cheese
30g Mature Cheddar Cheese
Extra Cheese to decorate the top
Preheat your oven to 220 oc (200 oc Fan assisted) Mix your flours together in a bowl and add the baking powder.
Chop your butter into cubes and add to the flour, mix until you get breadcrumb texture (this is easiest when done in a mixer).
Add milk gradually and keep mixing until you form a dough
Add the 2 cheeses together and mix through the dough thoroughly.
Take your dough out of the bowl and shape into a flat circle.
Cut your dough into 8 pieces, like a pizza and separate them from each other.
Brush each dough triangle on top with a little milk and sprinkle on some extra cheese. Place them on baking paper on a baking tray and place in the oven.
Bake for 10-15 minutes until they are golden. You can serve them as soon as they have cooled a little or pack them into air tight containers where they will keep for 1-2 days.