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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.

BEST IN SHOW

* The master recipe

RECIPES: DEBBIE MAJOR. PHOTOGRAPHS & STYLING: KATE WHITAKER. FOOD STYLING: ELIZABETH FOX
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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.
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