Today’s blog challenge was to write about a childhood toy. I decided to interpret that to write about a recipe I remember cooking as a child. This recipe for Cheese and Celery Scones is something that I cooked in a lesson at Infant school. The ingredients are in ounces so you get a sense for how old it is! The only thing I do differently now is using butter instead of margarine.
Cheese and Celery Scones (makes 16 small scones)
8oz granary flour
4tsp baking powder
4oz grated cheese
1 stick of celery finely chopped
1tsp wholegrain mustard
1. Preheat oven to 180°c.
2. Mix the flour and baking powder together.
3. Rub in the butter until you get a sandy consistency.
4. Stir in the cheese and celery.
5. Mix the mustard and the milk together. Add this to the dry mixture and stir in.
6. Knead the mixture until it is well combined.
7. Roll out and cut into small circles using a pastry cutter. Alternatively, roll into an 8 inch circle and dissect into 8 wedges.
8. Place on a baking tray and bake in the preheated oven for 15 minutes.