Because I love him…

I made the boy cheese scones, with real cheese and real milk.  I also made myself some but with lactofree cheese and oat milk.  The best scone recipe I’ve every used was one I got when we made them in high school all those years ago so I’ve just added cheese and some parsley and mustard to give it a bit of oomph!

Cheese Scones

8 oz self raising flour

Pinch of salt

1 tsp of baking powder

1 tsp mustard

1 dessert spoon of dried parsley

5 oz grated cheese

1 1/2 oz butter

1/4 pint of milk

• Pre heat the oven to about 200C
• Mix the flour, baking powder, salt, mustard and parsley together.
• Rub in the butter to make breadcrumbs.
• Add half the cheese and enough milk to bind the mixture together.
• Put on a floured surface and roll out to about 2cm thick.
• Cut out your scones so they’re about 2 inches wide (it should make about 12)
• Put on a greased baking tray and sprinkle with the remaining cheese.
• Bake for about ten minutes.

Best served warm and fresh.  They freeze well.

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