Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
THERE cheese scones will be an instant hit and are a family favourite in my house. You can vary the amount and type of cheese in the recipe, for example you could use a mild cheese if you do not like them too strong or go the other way and substitute Parmesan or blue cheese if you prefer a stronger cheese taste. The gruyere in this recipe gives a lovely nutty taste and goes well with the cheese flavour that the cheddar gives. The sprinkling of extra red cheddar should go brown and crispy when baked and is a nice touch.
500g plain flour
75g grated red cheddar cheese (plus extra)
100g strong white cheddar
75g grated gruyere cheese
2 tsp. baking powder
1 tbsp. vegetable oil
1 large egg
Sift together the flour and the baking powder into a large bowl. Add the grated cheeses and mix well.
In a separate bowl, whisk together the milk, egg and vegetable oil. Pour this into the dry ingredients and mix using a spoon or spatula.
Tip the dough out onto a floured work surface and gently bring the dough together with your hands into a round. Flatten the dough out until it is about 1cm thick.
Using a round pastry cutter cut out 12 round scones.
Preheat your oven to 180oC and place a baking tray greased with a little butter in the oven to heat. Place the scones on the hot baking tray and sprinkle with a small amount of extra red cheddar, then pop back into the oven for around 15 minutes until they have well risen and lightly browned.
Remove and serve warm.