Posts Tagged ‘cheese’

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
  • Milk

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.

Didn't manage to get a pic of this before most was consumed!

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.

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Not what you want to be doing at 5.20am

At last the Quinquennial builders have finished decorating and twiddling with our house. On their last day they had a fair bit to finish up and rushed around trying to tie up all the loose ends but they didn’t quite have time for everything. One loose end that they missed was the wire feeding electricity to our burglar alarm. The battery gave up at 5.20am the next morning. And then the alarm decided it had been tampered with and proceeded to go off almost constantly throughout Thursday until the alarm people came to sort it out.

As you can imagine, we were rather spacey throughout the day. My irritation was tempered, however, by the cheese mystery….

As the chaps were pottering around the house on their final day I  had decided to sort out the airing cupboard, which I needed to finish emptying and restock with sheets and towels that had been soaked in an earlier Quinquennial mishap. I went in to get the final bits and pieces out and… discovered a cheese.

How did it get there?

It was a Sunday night Vicarage supper cheese that I’d bought a couple of weeks ago. I’d wondered where it was on the previous Sunday evening. And there it was. Sitting in my airing cupboard. Not oozing or stinking yet, but perfectly ripe and ready to eat. A cheese mystery. And to date the mystery is unsolved. All Vicarage inhabitants deny putting cheese in the airing cupboard.  Perhaps I did it in my sleep – maybe it’s a sign that I need to go on holiday sooner rather than later.

One Twitter friend suggested that perhaps I would then find perfectly ironed linen in my fridge, but alas I only found some wizened ginger and lots of jars of obscure oriental relishes.

In the meantime, the mystery of the airing cupboard cheese makes me laugh every time I think of it. And we are considering leaving all our cheese in the airing cupboard in the future. As long as we don’t leave it there too long.

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