The best cheese scone I had ever eaten (until now) is a toss-up between the bangers at the Lumley Building in Auckland’s CBD and a cafe I can’t remember the name of in a town I can’t remember the name of somewhere between Dunedin and Queenstown circa 2013/14. The features that those scones shared was their crispy exterior and their superior butter carrying ability.
I’ve written about cheese scones before but they are nowhere near as good as these, so feel free to ignore that recipe.
I kid you not: this is a Public Service Announcement.
This scone journey began up at the ski club on a recent working bee weekend. We were lifting hundreds of kilos of food up the mountain with bone chilling winds whipping around our stuffed packs. An angel (I think her name is Barb) came down from the heavens and presented us with hot tea and these miracle cheese scones to replenish our energy and warm our souls. They were phenomenal. I almost wept. I fought a kid for the last one. I won. The kid cried. Shame (on them - not me).
I begged Barb for her recipe. Barb laughed and said it was so easy there hardly was one and it involved barely any effort. I held my breath in anticipation for the secret to my universe.
Barb was right; it was simple.
PSA Cheese Scones
2 cups of self raising flour (or two cups plain flour plus four teaspoons baking powder)
2 cups grated tasty cheese plus extra for the tops (I use pre-grated and I won’t judge you for it either)
1 1/4 cup milk
Whack it together. Add a splash more milk if it doesn’t come together fully. Make 1/4 cup sized mounds on a lined baking tray (about six scones per tray). Top with a sprinkling of more cheese. Bake on high (200 ish) for 25 minutes. Makes 12.
I’ve been adding a smidge of smoked paprika to mine as well because I’m fancy like that. The more milk added the flatter they will be which I also kind of like.
Since learning Barb’s secret I have made these four or five times and have not been disappointed with the result. Soup has been on the lunch menu every day at work simply so I have something to n dip my buttered scone into. I have been making a batch up on Sunday and then freezing them while they are still fresh. Each day I pluck one from the freezer then at lunchtime I slice it in half and pop it in the toaster so the cheese crisps up again.
Take this knowledge and use it however you deem appropriate. Just remember to give thanks to Barb.
You’re welcome.