The world’s best ever cheese scones

20 November 2014
Hits: 8447 Written by Kylie Jurgensen | Images Sacha Kenny
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Unfazed by a baking disaster Kylie dusts off her apron and creates the world’s best, no cutting, no patting, taste-and-texture guaranteed cheese scones ever


Being as it’s November and all, I thought I’d share with you a recipe for something sweet and tasty that you can tie up in beautifully decorated cellophane baggies and gift to teachers and lovers and relatives and colleagues. Chocolatey macaroonish amarettiish kisses. Tiny chewy morsels of delight that can be made in advance and stored or posted or brought out to share with coffee.

But they flopped. Yep. Flat, hard, no-chew chocolatey discs that tasted good but just didn’t have that je ne sais quoi we foodie types expect from our Christmas offerings. Sorry ‘bout that folks. Back to the drawing board for me...*looks nervously at calendar and does quick mental calculation of days left till Christmas*

And to add to the pressure my delightful photographer was scheduled for 10am the next morning, all ready to capture delicious pics of the Christmassy kisses. So what’s a busy mum to do? I sifted through my mental hard drive of yummy treats, stacked up a few possibilities - and then it occurred to me that the answer was right at my fingertips. What better gift could I share with you and my lovely photographer on the eve of the silly season than my no-fail, best-ever, kid-proof, mood-proof, mess-proof, weather-proof, utterly unsurpassable cheese scone recipe. Have you got flour? A mixing bowl? A spoon? Some cheese? Ten minutes? Then you’ve got the world’s best, no cutting, no patting, taste-and-texture guaranteed scone recipe. And did I mention there’s no rubbing in of butter or rolling out required?

To finish my story, the photographer arrived, I did a little shaking and stirring, she snapped away, we put on the coffee, the scones came out of the oven, we buttered and enjoyed - with a little help from a small blond boy who was lured out of his playground by the aroma of fresh-baked buttery scones - and the rest of the morning was ours to catch up and chat.

So without further ado, the secret to hassle-free summer entertaining, courtesy of my sister’s Afrikaans mother-in-law: The world’s best ever cheese scone recipe

Pre-heat the oven to 220 degrees Celsius and prepare a baking tray by greasing it lightly or lining with a sheet of baking paper

  • In a mixing bowl, sift: 
    2 cups flour
    3 tsp baking powder
    1 tsp sugar
    ½  tsp salt
  • Add the flavourings:
    ½ cup grated cheese (hard, stronger cheeses like Cheddar and Parmesan work best)
    1 tsp mustard powder
    optional additional flavourings: cayenne pepper, caraway seeds, chopped parsley or chives, finely chopped cooked bacon or red peppers
  • In a separate bowl, beat together:
    1 egg
    100 ml water
    100 ml milk
    50 ml oil (neutral flavoured oils like sunflower, rice bran or light olive oil work best)
  • Add the wet ingredients to the dry ingredients and stir briefly to mix (don’t overmix - a butter knife is ideal for the job)
  • Drop spoonfuls of the mix on the prepared baking tray - about 10-12 medium sized dollops. Sprinkle paprika and or additional grated cheese on top of each scone
  • Bake above the centre of the oven for 10-12 minutes, or until golden.
  • Split, butter and serve as soon as possible after removing from the oven.




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