Quick and Easy Cheese Scones

Quick and Easy Cheese Scones
4 1/2 cups of flour
1 tsp baking powder
2 cups of grated tasty cheese
300ml Cream
330ml can lemonade
Preheat oven to 220°C.
Grease and flour an oven tray. Shake off excess flour.
Sift flour into a bowl, add baking powder and cheese. Gently mix together.
Make a well in the centre. Add cream and lemonade to flour. Mix ingredients together.
Turn dough out onto a lightly-floured surface. Roll and press dough into 2cm-thick log.
Cut into 2cm thick slices. Place rounds, side by side, on prepared tray.
Bake for 15-20 minutes or until scones are golden and sound hollow when tapped. Transfer to a wire rack.
You can add herbs, spices, sundried tomatoes, caramalised onions etc for a bit of a change.
To freeze: Keep scones in an airtight container or snap-lock bag for up to 3 months. Thaw at room temperature.
Mixing: Handle the dough as little as possible.
Baking: Arrange scones side by side for even rising.

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