I have blogged recipes for:
Lemonade-scones, Ginger-beer Scones, Cheese Scones and Cheese-and-Beer Scones. I thought I had pretty much done 'The Scone' thing for a while, until I blogged my recipe for Pear-and-Vanilla-Butter. It was suggested it would be delicious spread on 'Blue Cheese Scones'. I have never heard of Blue Cheese scones so I went back to the Lemonade Scone recipe and adapted it to use Soda Water and some creamy, crumbly Blue Shropshire Cheese. So much easier and quicker than rubbing the butter and flour together and you get a lovely light textured scone. I chose Blue Shropshire cheese over Stilton as Blue Shropshire has a wonderful golden colour. They were easy peasy to make and I have just indulged with with some butter and Pear and Vanilla Butter. What a great taste combination.
350g of Self Raising Flour
170ml of Soda Water
170ml of Double Cream
200g of Blue Shropshire Cheese, grated
Salt to taste
Put the flour, salt and cheese (save some of the cheese for sprinkling on top of the scones) into a large bowl. Mix the cream and the soda water together then add it to the flour and cheese mixture. Mix quickly and lightly to make a soft sticky dough. Turn the dough out onto a floured board. Press the mixture out to about 2cm thick and cut into scones. Place on a tin covered with baking parchment. Sprinkle the scones with the remaining cheese and bake in a medium hot oven for 10-15 minutes until they are golden brown.
(They smell fantastic while they bake and are delicious warm).