Cheese scones (using cheese slices)

- Zaty.

So I've returned to Malaysia and upon my mother's request, I made cheese scones today. She asked me to bake about 20 scones, and since one batch makes about 6 I had to multiply the ingredients by 4 to make 24. I ended up making 25 tho, because I didn't cut up the portions evenly lol.

I generally used the ingredients from the cheese scone recipe I posted before, but I had to improvise a lil bit because I only had cheddar cheese slices instead of a block of edam, which I normally used back in NZ (edam cheese is much more creamy than cheddar). The scones still tasted pretty good tho, so I guess it wasn't a bad substitute. :)

I'm a bit sad that I wasn't equipped with my trusty measuring cups+spoons during the prepping process...I already gave them away because I thought I wouldn't need them. I felt so handicapped because Ma doesn't have the complete cup+spoons sets. :( Sigh.

Anyway, here's what I did, before I get all nostalgic and ramble further:

Prep time: 20-40 minutes

Cook time: 10 minutes

Servings: 6 scones per batch

Ingredients:

• 1 1/4 C self-raising flour
• 1/4 tsp salt
• 1/4 tsp sugar
• 25g butter, diced
• Cheese: 
• for dough: 5 cheese slices, torn into smaller/thinner strips (C-D)
• for topping: 1 1/2 cheese slices, cut to make 6 squares = 1/4 slice per scone (C-T)
• Milk:
• for dough: 1/2 cup (M-D)
• for coating: 1/4 cup (M-C)

Directions:

1. Preheat oven to 220 deg C.
2. In a bowl (stir using wooden spatula - not hands!):
1. Sift in dry ingredients.
2. Add diced butter by 'massaging' it in - should look like fine breadcrumbs in the end.
3. Add cheese for dough (C-D). Mix evenly.
4. Make a pit in the middle of the mixture, then add milk (M-D) while mixing quickly.
3. Cover your hands with flour and sprinkle some on the tabletop/board to prevent dough from sticking to it.
4. Turn out dough and place on the tabletop/board. Knead dough lightly; if it's too sticky, add flour, bit by bit.
5. Roll out dough on board until about 2cm thick, then cut into 6 equal portions. (I like shaping the portions to make them slightly rounder).
6. Roll around each scone in milk (M-C), then place each on a greased/lined oven tray. Make sure to leave at least 2cm gaps between them.
7. Top each scone with 1/4 slice of cheese (C-T)
8. Bake for about 9-10 minutes, or depending on how brown you want them.
9. Set aside for about 5 minutes before munching on them :D

My mom says it's the best batch of scones she's ever had in Malaysia. Clearly that's an exaggeration lol, but it's nice watching my family members eat the things I bake.

So... yup! Cheerios and till next time. :)