Blue Cheese Scones

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.

 
Ingredients
350g of Self Raising Flour
170ml of Soda Water
170ml of Double Cream
200g of Blue Shropshire Cheese, grated
Salt to taste

Method
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).

Lemonade Scones (Teatime Treat)

I was intrigued when I saw this recipe.  Scones, made with Lemonade and no rubbing in butter to flour!
How easy can this be?  Another great recipe for children of all ages.  You can't beat scones with a cup of tea...well you can actually.  Scones, cream and jam with a cup of tea. 

This very quick and easy recipe produces lovely light scones. They are best served hot from the oven.

Makes about 12-14 scones.

325g self-raising flour
170ml cold lemonade (use the carbonated type)
170ml Double cream (It needs to be a heavy cream as no other fat is going into these scones.)

Preheat oven to 225 degrees Celsius (205 degrees Celsius fan-forced). Line a baking tray with baking paper.

Sift flour into a large bowl. Combine lemonade and cream in a medium bowl. Add lemonade and cream mixture to flour and gently fold ingredients together until just combined (don't over mix the dough as this will make tough scones). The dough should be fairly soft and sticky.

Place dough on a lightly floured work surface, form into a round and press out to about 3.5cm thickness. Cut scones using a floured 5cm diameter cutter.   Use a quick, firm motion to cut the scones to gives them a better shape and it makes them less likely to stick to the cutter. Form the offcuts into another round and cut some more scones.

Place scones close together on the tray, so they are just touching. Bake for about 12-15 minutes, or until pale golden and cooked through.

If you like your scones to have a soft crust, cover them with a clean tea towel for one minute after removing from the oven. Serve hot with jam and whipped cream.

I am somewhat of a connoisseur of the regional Delicacy 'A Cream Tea' and I have the waistline to prove it!  This is a little tea ritual in itself, tea, definitley served from a pot, into a cup and saucer with milk and sugar to add if required, scones, strawberry jam and clotted cream, not whipped cream, not double cream, not squirty cream but Clotted cream for an authentic 'West Country' Cream Tea.

The English 'Riviera' Holds an Annual Cream Tea Festival in April



A Traditional English Cream Tea
(Best consumed outdoors on a sunny day)