If you’ve been reading here for a while, you’ll know that I’m a self proclaimed mummy’s boy. I blame the Persian/Russian background for it, but honestly, my mum do anything for me and my sister. At this time, we’re dealing with some pretty huge family issues which I’ve mentioned briefly, but will delve into in the coming weeks. Enough of the negatives for now, as I have a fantastic recipe to share with you, inspired by mother dearest.
Growing up, I was fortunate to have a talented chef in that of my mum who would ensure my sister and I were constantly provided with the best quality and variety of foods. She also enjoyed baking, and one of my favourite things she’d make would be her cheddar scones. These rich, savoury, cheesy delights would be a welcome sight after a long, tiring day at primary or high school. As we grew older, the less time we spent at home resulted in mum spending less time in the kitchen- not by choice but rather there was no one to cook for! Over the weekend when I raided her chocolate collection and
dumped a load of laundry for her popped by to visit her, I began reminiscing about the past and how I missed her baking, especially her infamous scones. It was high time they made an appearance and fortunately, she was more than willing to share her recipe! I adapted it VERY slightly as I refuse to compromise on the taste and was fortunate that they turned out just as I had remembered- rich, savoury and full of cheesy goodness! Enjoy!
Mum’s cheddar scones- Lightened up
- 1 cup self raising flour
- 1/2 cup oat flour (rolled oats ground into flour- can sub regular)
- 2 laughing cow cheese wedges, chopped finely
- 1 1/2- 2 cups shredded light cheddar cheese
- 1 egg
- 3/4 cup milk (I used Blue Diamond unsweetened almond milk)
- 3 T butter (I used Lurpak slightly salted)
- 1 T garlic powder
- 1 T chopped chives
- Preheat the oven to 180 degrees and set out 9 large muffin tins/patty pans
- Sift the flours in a large mixing bowl, and add in the chopped laughing cow cheese and shredded cheese. Mix until well combined
- Melt the butter and pour into a separate bowl. Stir in the egg and milk and stir until well combined. Add in the garlic powder and chopped chives
- Pour the wet mixture into the dry mixture bowl and mix through until just combined
- Divide the mixture equally between the 9 muffin tins and bake in the oven for approximately 20-25 minutes, or until the tops are a deep golden brown
- Once cooked, remove from the oven and allow to cool in the tray for 5 minutes. Serve immediately or allow to cool completely.
Note- These scones taste amazing fresh out of the oven but if you do not wish to consume straight away, allow to cool completely and keep in an airtight container for up to 5 days, or scones can be frozen and reheated.
So get baking with this super simple yet satisfying recipe which originated from a heart of gold. Oh, and don’t forget the butter to lather on top of these warm, cheesy scones!
What is your ideal vehicle for cheese?
What is your favourite kind of scone?
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