This recipe is cheeky because it involves minimal scone faffing ie rolling and cutting. And it’s cheekily zingy with strong cheese and a dose of spice. It’s also cheeky because it’s not that square, but I liked the alliteration for the title.
- 1lb/450g self-raising flour
- 2tspns baking powder
- 1tspn salt
- 1tspn smoked paprika (or paprika, or 1/2tspn chilli powder)
- 4oz/100g butter
- 7oz/200g grated cheddar (preferably mature) or other strong hard cheese
- 2 eggs
Place flour, baking powder, salt and paprika in a mixing bowl. Add chopped butter and rub in until butter chunks are the size of smallish gravel. Stir in grated cheddar. Break eggs into a measuring jug and whisk, then add milk to make up 10floz/300ml of liquid. Add to the flour and stir in to make a soft dough.
Place dough in lined or greased small roasting tin (around 12″x9″/30cmx23cm). I just press it in lightly and it doesn’t always become a perfect rectangle and is often square-ish (hence the recipe title). Cook in a preheated oven at 230ºC (Gas 8, Fan 220ºC) for 15-20mins until the scone is golden, well risen and no longer doughy. It sometimes looks a little crisp on top but that’s fine. Turn out to cool on a wire rack then cut off squares or rectangles to eat as you like.
This scone is fabulous on its own as a snack, but is also delicious served with soup or cold meats. It keeps 4-5 days in an air tight tin and is also very good toasted (which is how we ate up the remainder yesterday). It’s extremely fast to make so is a very useful recipe to have up your sleeve if you have only half an hour’s notice before lunch guests show up.