My Dad is visiting this weekend so I want to make a bit of effort with the food but he's also having to fit in around all the comings and goings and general busyness of the household. The morning was taken up taxi-ing children to various classes or parties followed in the afternoon with a trip to Port Sunlight for a spot of culture at the LadyLever Gallery
I've adapted this recipe from my McDougalls Better Baking book which was given to me when I was about 10 from a friend of my mothers who saved tokens from flour bags. It's very dog eared and has a lot of cellotape keeping it together but I refer to it all the time.
This recipes makes about 6 depending on the size of your cutter but they're not going to go very far so I tend to multiply it by 4 and if there are any left they go in the freezer for another day or a lunch box. I've also added some crispy onions, you know the sort you get in a tub to sprinkle on salads, soya bacon bits are good too.
200g Self Raising Flour
1/2 tsp Wholegrain Mustard
Pinch of White Pepper & Salt
75g Grated Cheese
30g Crispy Onions
Start off with the flour, mustard, S&P and butter in your processor or mixer and mix till butter is all rubbed in. Add the remaining ingredients apart from the milk and combine everything. Slowly add the milk while mixing until it forms a dough.
Turn the dough onto a floured surface and knead till smooth. Roll it out to about an inch thick and cut them out using a 3" cutter. Lay the scones onto a baking tray and brush with milk. Grate a little pecorino on top and bake at 220C for 15-20 minutes.