I passed my driving test yesterday. The date had been changed so many times but at the end of last week I got a cancellation and everything else was put on hold while I had a not so minor panic. I know very few people who haven’t suffered from an attack of nerves prior to their test, so much is riding on it and passing represents so much that I really do think that it’s one of the most nerve wracking things I’ve done.
So I resorted to my default response when my head is spinning and I’m trying to calm myself down, I baked.
I rarely make scones and I’m not sure why. They’re just one of those things that I don’t think about. But these scones had been floating around in my head for a while. I’d spotted the combination ages ago but couldn’t remember where and hadn’t made a note so I had to wing it. I took my basic cheese scone recipe and adapted it just a little bit.
You get little pockets of melted goat’s cheese, some that ooze out of the sides, flecks of green from the thyme and something that is an excellent thing to serve alongside a bowl of soup.
I didn’t get quite the rise I wanted out of this batch but I suspect that was my own fault for being a little too enthusiastic in my mixing. Scones like a light touch and nerves were making me clumsy but I generally work to the mantra of if it tastes good then it is good. And for a family cook then that’s just fine.
- 200g self raising flour
- 2 tsps baking powder
- ½ tsp salt
- 50g butter or baking butter (Stork or most supermarkets do their own range), cold and cubed
- 180g log of goat’s cheese, rind removed and cheese diced
- A good handful of fresh thyme or 2 tsps dried
- ¼ pint milk, plus a little extra to brush the top of the scones
- Preheat the oven to 220c and line a baking tray with greaseproof paper or a liner.
- Sieve the dry ingredients into a bowl and rub in the butter. Stir through the goat’s cheese and thyme and then, with a blunt knife, mix in the milk. You may not need all of it so add about ¾’s and see if you need more. A soft dough should form.
- Dust the work surface with a little flour and turn the dough out of the bowl.
- Pat out the dough so it’s about ½ an inch thick and cut out your scones with a circular cutter. The size of your cutter will dictate how many scones you get. Re-roll and cut until your dough has been used up.
- Place the rounds on a baking tray, glaze with milk and pop in the oven for 12-15 minutes but do keep an eye on them from 10 minutes onwards.
- Once cooked and golden brown on top, remove from the oven and transfer to a wire rack.
These are best served warm, though are lovely cold.
The cheese will ooze a little so lining the tray is a good idea.