Now We’re Cooking: Easy peasy cheesy scones

Lockdown, kids need entertaining as well as feeding so at Casa Buglione we’ve been having a bash at recipes you can more or less plunder from the kitchen cupboard. I am also an evangelist for economies of scale so why not batch cook them for the freezer? Once you have made the mix, then you can throw almost anything in.

250g cheese
(we used Gruyere, a cheap and cheerful blue cheese and Red Leicester)
350g plain flour
2 TSP baking powder
1 TSP salt
170g butter
4 eggs
150g milk

In a bowl mix the flour, baking powder, salt and butter.
Add the eggs and milk and work everything together.

Now you and your cupboard can get creative. If there are any rules about what else to throw in, no-one has told us.

We chopped up chives, ham, spring onion, found a tin of sweetcorn (in you go) and threw that into the mix. If we had had chorizo, we’d have popped that in as well.

Pre-heat your oven to 180 degrees.

With wet hands (so everything doesn’t stick to you), grab golf ball-sized batches of mix and space apart on a flour-dusted baking tray.

Bung them into the oven for 20-25 minutes (depending on size) and it’s as simple as that.

They are lovely straight out of the oven hot, great for brekkie with a fried egg and useful things for picnics, packed lunches and quick teas.

They freeze very happily.