Cheesy Scones

                                                   

Heres another great recipe to make using Annabel Langbeins Magical Baking Mix simple Chessy scones. These Chessy scones are lovely warm from the oven and are super easy and quick to make.

Chessy Scones

Makes: 8-10

2 cups Annabel Langbeins Magic Baking Mix

2 cups of grated tasty chesse, or a mix of tasty and parmesan

1/2 tsp black or cayenne pepper

3/4 cup milk

Pre-heat oven to 200.C and line a baking tray with baking paper.

Stir together baking mix, cheese and pepper or cayenne. Add milk and mix with a knife to form a soft dough. using a 1/4 cup measure or ice cream scoop, place 8-10 balls of mixture on a prepared baking tray. Bake until risen, golden and cooked through (about 15 minutes). Best eaten the day they are cooked but also freeze well.

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Blueberry & Almond Scones

These Blueberry Almond scones are abit different then your normal kiwi scone, there made with cream and eggs so they turn out tender and crisp perfect with a good cup of tea.

Blueberry & Almond Scones

1 2/3 cups self raising flour

2 tablespoons sugar

100g cold chopped butter

½ cup cream

2 eggs, lightly beaten

2/3 cup blueberries (I find frozen works best)

½ cup sliced almonds 


Preheat oven to 200°C

Place flour, sugar, and butter in a food processor and pulse until combined( I like to grate the cold butter with a cheese grater, then combined with your hands)In a separate bowl, whisk together cream, and eggs. Pour into flour mix and fold together. Lastly, fold in the almonds and blueberries.

Turn the mixture out on to a lightly floured bench and press into a 15cm circle. Cut the scone into 8 wedges, place on lined baking tray, sprinkle with a tablespoon raw sugar and toasted almonds, and bake for 25-30  minutes  or until golden and crunchy.

Enjoy!