Cheese Scones from The Trouble with Goats & Sheep
I'd only just finished reading chapter one of The Trouble with Goats and Sheep before I had that urge to bake. Cheese scones. I love them and always treat myself to one when we go to the cafe at the John Lewis department store. Yet I'd never made them before.
The Trouble with Goats and Sheep by Joanna Cannon is taking the book world by storm. From the title, to the design of the book, to Joanna's writing, this book is stunning, and I am thoroughly enjoying reading it.
It is set during the hot summer of 1976. We have mentions of Penguin biscuits, Angel Delight, Bovril, a cherry Bakewell and Dandelion and Burdock. It is crammed with seventies foodie nostalgia.
Chapter two reminds me of going to church on Sunday mornings during the 80s. Not really listening to the sermon (shh, don't tell anyone), the walk down the hill to the church hall from the church, the hiss of the giant tea urns, the clatter of cups on saucers.
My goodness Joanna's writing has made me remember things I'd forgotten. Like the little kitchen in the church hall, the smell of the tea from muted green cups and the hat my best friend used to wear...
But before I drift off into nostalgia I'm going to bake these cheese scones.
Incidentally I've no wish to recreate Dandelion and Burdock thank you very much.
Recipe for Homemade Scones
- 325g self raising flour
- 1 tsp baking powder
- pinch salt
- 85g butter, diced into small pieces
- 400g cheese, grated. (Mature cheddar and red Leicester are a good combination.)
- 160ml milk
- 1 beaten egg to glaze
Baking tray lined with baking parchment, pastry cutter (or drinking glass), egg wash brush.
- Preheat oven to 180 degrees fan.
- Mix the flour, salt and baking powder.
- Rub in the butter with your finger tips to resemble breadcrumbs.
- Stir in the grated cheese.
- Add the milk to the dry ingredients and stir in to create a dough.
- Once the dough is formed turn out onto a floured surface and flatten gently with your hands to about 2cm thick.
- Cut out the shapes and place onto baking tray.
- Re-form left over dough and flatten (gently!) again. Continue until all dough has been used up.
- Glaze with the beaten egg.
- Place into oven for about 12-15 minutes.