This recipe was a bit of an experiment.
Theres nothing better than a hot melt in your mouth cheese scone for morning tea on a cold day is there? – But so often I cant be bothered with the effort of rubbing the butter and flour together – such a messy job, so I wondered what would happen with the traditional Lemonade Scone recipe if I swapped out the Lemonade for Soda Water and added some Cheese.
My chemistry knowledge isnt that great and baking is all about chemistry – so it could have been a disaster – maybe the sugar in the lemonade played a vital part in the rising of the scone?- Maybe adding cheese would make them into solid flat discs…
Luckily my theory that making a swap from Lemonade to soda worked out just fine. In fact these were just about the lightest savoury scones Ive ever baked.
( Next time I would probably add some parmesan in with the tasty cheese just to give them a more cheesy taste – but apart from that they were scrum yum- and fast to make without the mess!
Here’s the recipe
LIGHT AS AIR CHEESE SCONES
3 cups self raising flour ( or 3 cups of plain flour and 4 tspns baking powder)
1 tspn salt
1 cup of soda water ( or sparkling water)
1 cup of double cream
1 cup of tasty cheddar cheese grated.+ a little more for sprinkling on top
1 tspn paprika
Preheat oven to 220C Fanbake
Add wet ingredients and cheese to flour mixture and mix with a fork till just combined.
Turn out onto bench and form into rectangle 1.5 inches or 3 cm deep.
Cut into 12 squares or use a round cutter to cut into circle shapes .( be gentle when you reform the left overs if you use the cutter method – the more the mixture is “played with” the tougher the resulting scone.
Sprinkle the tops of the scones with more grated cheese and sprinkle with paprika if desired.
Bake for 12 – 15 minutes or until golden.
Split and lather with butter and enjoy!