I haven’t posted on here for a while. In fact, there hasn’t been a lot of content on my blog over the last couple of months. I have been stuck in a bit of a rut when it comes to both blogging and baking in general. I found it quite stressful to try and think of new recipes each week, and it was almost impossible to include a historical element for each one as well. So much of my time was spent worrying about what I was going to bake to include on my blog, and then trying to make sure that the recipes were as good as they could be. This meant that I wasn’t really enjoying it, and I was completely lacking motivation. And what’s the point in blogging or baking if I don’t enjoy it?
However, last week I watched the first episode of Nadiya’s British Food Adventure, a new TV series by former Great British Bake Off winner Nadiya Hussain. I loved watching Nadiya on the Bake Off and was excited that she had her own programme, eager to see whether she baked anything I could replicate in my own kitchen. In this first episode, Nadiya made some cheese scones, something I have baked countless times. But, her scones were quite different to mine. For example, she used a combination of bread flour and self-raising flour instead of plain flour, and the cheese in her scones was red Leicester rather than the cheddar or parmesan I would normally use. These differences intrigued me, so I decided to give them ago myself.
I altered a couple of elements, but mostly stuck to Nadiya’s recipe, and it was definitely a success. Nadiya stated that she used bread flour because it added protein to the scones. I found that it made them a bit heavier, and not surprisingly, more like a bread. Not necessarily an improvement, although definitely not worse either; just different. The red Leicester added a really good colour, although the flavour wasn’t that strong. I personally like my cheese scones to be pretty cheesy, so I think I’ll stick to either mature cheddar or parmesan in the future, although I might add a little red Leicester as well, just because it’s such a good colour!
I enjoyed baking (and eating) these scones. The recipe was nice and simple, and I would definitely recommend it. The following recipe is with my own alterations. Find Nadiya’s original recipe on the BBC Food website.
- 175g self-raising flour
- 50g bread flour
- 55g butter
- 30g red Leicester cheese, grated + a little extra for sprinkling on the top
- 150ml milk
- Pre-heat the oven to 220c and grease a baking tray
- Rub together the flours and butter until it resembles breadcrumbs
- Stir in the grated cheese
- Make a well in the centre and pour in the milk little by little until the mixture forms into a dough
- Turn out onto a lightly floured surface and use your palm to press the dough to the thickness of about 2cm
- Use a 5cm cutter to cut out the scones and place on the baking tray
- Brush the top of the scones with any leftover milk and sprinkle the extra cheese on top
- Bake for about 12-15 minutes until golden brown
- Leave to cool on a wire rack
Storage: store in airtight container for 3-4 days