Yes, I know. It has been a while. I blame a multitude of things including another pottery course, studying, starting to make Mr M a Regency outfit for September, studying, and the continuing absence of my baking mojo.

Anyhow, a couple of weeks ago I felt the sudden urge for baking, so whipped up some Chocolate Cherry Brownies, this weekend only scones would do, which was handy, as they are delicious.

Spiced Cheese Scones Recipe – adapted from Good Food: 101 Cupcakes and Small Bakes

Ingredients

200g/8oz self-raising flour – or 195g all-purpose flour + 1 tsp baking powder

50g/2oz unsalted butter, room temperature

1 tsp spice blend – I used Slap Ya Mama

25g/ 1oz steel cut oats

85g/ 3oz cheddar cheese, grated, plus a little extra for on top

150mL/ 1/4pint milk

Method

Preheat the oven to 220C/425F, and line a baking tray with non-stick paper.

Put the flour in a large bowl, then rub in the butter. Stir in the spice, oats, and cheese, so that it is evenly distributed throughout the dry ingredients. Add the majority of the milk and bring together, adding the rest if needed, to form a soft dough.

Lightly dust the work surface with a little flour, and roll out the dough until approximately 2cm/1″ thick, and cut out 4cm rounds, re-rolling the trimmings until used.

Transfer to the prepared baking sheet, and sprinkle with the extra cheese.

Bake for 12-15 minutes until risen slightly and golden.

In the original recipe it states to allow to cool before serving… Ha! Unlikely. Spread with a little salted butter and enjoy.

We took some hiking with us today for a little snack at the top of the Santa Cruz mountains, looking across to the ocean. Excellent picnic food!