A good quick lunch all on their own, these scones also go well with tomato soup. 2-1/2 cups plain flour 1 tsp (slightly rounded) baking soda 2 tsp (slightly rounded) cream of tartar 1 tsp bacon stock powder (or 1/2 tsp salt) 1-2 generous pinches cayenne pepper 2 to 2-1/2 cups grated tasty cheddar cheese 1 cup milk
Preheat oven to 400¡F (about 210¡C or 190¡C if the oven is fan-forced). Put grated cheese into large bowl. Keep a little back to put on top of scones. Sift dry ingredients into the bowl. Stir well with a wire whisk. Add milk all at once and quickly but thoroughly bind everything together using a knife. Quickly pat the dough into an oblong about an inch high. Either cut into eight pieces or cut into rounds with a cookie cutter. Place some extra cheese on top and put on a cold oven tray. Bake for 10-15 minutes until nicely browned and risen. (Turn off the oven for the last 5 extra minutes to save power.) Cool on a wire rack.
While they can be eaten hot, I personally find hot scones rather doughy and I think melted butter adds insult to injury by making them soggy. They are best eaten as soon as they have gone cold and the outside is a little crunchy. Scones stale quickly so they are also best eaten in one sitting.
You may need to adjust the amount of milk you use, depending on the type of flour you buy. I often add a large, chopped onion, cooked in a teaspoon of butter in the microwave until it gets that "transparent" look, and this requires an adjustment in the amount of milk I use. Since I seldom have time to let the onion cool, I add it to the milk.
This is a relatively small recipe. Most recipes make a dozen scones. I devised it for my ancient infrared benchtop (countertop) oven, which doesn’t need preheating unless the item being cooked is one of those sponges where you beat the eggs and sugar together.