I have recently discovered a love for Swiss cheese. Growing up the only type of cheese we ate was Kraft processed cheese (still one of my guilty pleasures). MilkyBar, however, has a taste for Parmesan, Mozzarella, Cheddar, Swiss and Emmenthal. He loves Babybel and those little triangles of Laughing Cow cheeses.
I made these to use up the Swiss cheese that I had bought on a whim. These baked up well and filled the house with a wonderfully savoury aroma. They were lovely with the minestrone soup I had made for dinner. A great way to use up any leftover bits of cheeses you have. I had used spring onion instead of the suggested chives.
Cheese and Spring Onion Scones (Adapted from a recipe from a booklet from Marigold that I got for free from the supermarket)
2 tbsp white vinegar
500g self-raising flour
1/4 tsp salt
180g cold butter (cubed)
160g grated cheese (use any that you like eg. sharp Cheddar, Gruyere, etc.)
2 tbsp chopped spring onions
1 tsp ground black pepper
2 eggs (lightly beaten)
Preheat oven to 180C. Combine the milk with the vinegar and set aside.
Sift the flour and stir in the salt. With your fingertips, rub in the butter til crumbly. Add in the cheese (reserving some for sprinkling on top of the scones later), spring onions and pepper. Stir gently to mix.
Stir the eggs into the milk mixture and slowly pour into the centre of the dry ingredients. With a wooden spoon, gently stir and stop as soon as the dough starts to form. It will be loose and slightly crumbly. Lightly flour a clean surface and turn the dough out. Knead gently til the dough just comes together. Pat into a 2.5cm thickness. Cur out with a round cookie/scone cutter and place on baking tray. Brush the tops with some milk and sprinkle over the reserved cheese. Bake for 20 min, til golden brown and risen. Best served warm.