A few weeks back I published the first of reader Mugs Gohl’s three guest posts sharing recipes she likes to feed her children. Since then she’s started a new Instagram account, @theconstantcook and has been advising me on where to find the best pizza dough recipe and how to use up leftover pastry to make cheese straws. Clever thing.
Here’s a recipe for some cheese scones that she posted a picture of a while back. I know my two will be chewing my arm off to snaffle these down.
Thank you Mugs, for helping to keep my blog going for me.
****************************************************************************************************RECIPE
Makes about 10 scones
Ingredients
225g self-raising flour
1 tsp baking powder
45g butter
Salt and pepper
115g mature cheddar cheese, plus more for sprinkling on the tops (optional)
1 carrot (about 85g), grated
1 courgette (about 115g), grated
½ tsp mixed herbs
60ml milk
HOW-TO
1) Pre-heat the oven to 200 degrees C and line a baking tray with greaseproof paper.
2) Sieve your flour and baking powder into a bowl and rub the butter between your fingertips until it resembles breadcrumbs.
3) Add the cheese, vegetables, seasoning and herbs before mixing well.
4) Stir in the milk to bring the mixture together, before lightly kneading on a floured surface.
5) Roll out to a 4cm thickness and use a 6cm biscuit cutter to create your scone shapes, before placing them on the baking tray (you can also use a greased non-stick 12-h0le muffin tin). Brush each with a little milk, then add a sprinkling of extra cheese on top if you like.
6) Bake for 15-20 minutes until golden on top. Remove, allow to cool slightly, then split and eat warm spread with butter or with a cheese and ham filling.
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Follow Mugs on Instagram for ‘wholesome, healthy and diverse cooking and bakes for the whole family’ – she’s at @theconstantcook (let’s press gang her into starting a blog!).
If you’d like to write a guest post for Little Lewes about something you like doing with your kids, food, craft or anything else relevant to the blog’s reason for being, please get in touch through the Contact page.
Disclosure: I approached Mugs about writing a recipe for the Food for the Fam series for Little Lewes. She kindly obliged. No compensation, financial or otherwise, was offered or accepted by she or I for the writing of this post. The recipe itself is the intellectual property of Topsy Fogg and Janice Fisher and their ‘The Truuuly Scrumptious Book of Organic Baby Purées‘.
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