Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > Oct-17 > The recipe hall of fame CHEESE SCONES

The recipe hall of fame CHEESE SCONES

Welcome back to food writer Debbie Major, who’s turning her expert hand to our classic recipe series. She’s been tweaking and perfecting things to find the best possible version, then letting her imagination run riot to create something a bit different

How to play with the recipe

Swap half or all the cheddar with another firm cheese and add fresh or dried herbs, nuts, seeds, olives or chilli in step 3. Or try these variations:

CHEESE & CRISPY BACON Reduce the salt to 1/4 tsp. Griddle 100g streaky bacon rashers for 1-2 minutes on each side until golden. Roll up in kitchen paper and leave until crisp, then finely chop. Stir in with the cheese (step 3).

PARMESAN, TOMATO & BASIL Omit the mustard and use parmesan instead of cheddar. Dry 50g sun-blush tomatoes in kitchen paper, then chop coarsely. Add in step 3 with 15g shredded fresh basil.

DORSET BLUE VINNEY & APPLE Use 1/4 tsp salt, omit the cayenne and mustard, and replace the cheddar with dorset blue vinney, crumbled. Coarsely grate 1 large eating apple, then squeeze in your hands to remove excess juice. Stir into the mix in step 3 with the blue cheese, then use 50g blue cheese for the topping.


* The master recipe

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - Oct-17
If you own the issue, Login to read the full article now.
Single Issue - Oct-17
Or 599 points
Annual Digital Subscription
Only $ 4.00 per issue
Or 4799 points
6 Month Digital Subscription
Only $ 4.16 per issue
Or 2499 points

View Issues

About delicious. Magazine

Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.