I bought some Spicy Mexican Cheddar a few days back, with the the full intention of grating it over the top of some enchiladas and somehow... I forgot.
It's hardly a surprise, considering the fact that firstly.. well.. I'm me.. and secondly - I have a variety of cheese on the go at all times, and I can never use it up quickly enough. Currently I have Gouda, Soft Goats Cheese, Feta, Parmesan, Mozzarella, Mascarpone, Full fat Cheddar, Half fat Cheddar... uuummmm... Philadelphia Light with Grilled Peppers... and a chunk of Gruyere.
I don't know why I have all of this cheese. I don't know why I have to have all of this cheese. I just know that if I see cheese... I buy cheese. Unless I have that cheese already, in which case I pick it up and put it down a billion times, trying to convince myself that I really don't need this cheese. Doesn't always work though.
I no longer have any Spicy Mexican Cheddar Cheese left, because I used it up in these scones. They were lush, straight from the oven, cracked open and spread with four inches of the buttery stuff. I'd made another batch of Broccoli Cheddar Soup (I bought a cr@p ton of broccoli) and they were lovely dipped in that.
Looking at that list of cheeses - I have no idea why I bought the Feta. I don't even like Feta.
However... there are tongue marks in the Mascarpone.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Spicy Mexican Cheddar Scones Recipe
Prep time - 10 minutes
Cooking time - 10 - 15 minutes
Total time - 25 minutes
You will need
A bowl or food mixer
A baking sheet covered in greaseproof paper
8oz/225g self raising flour
1 tsp baking powder
1 tsp salt
2oz/50g butter - chopped into small pieces
4.5oz/125g Spicy Mexican Cheddar (bought mine in Aldi) - grated
5fl oz/150ml milk
Extra grated cheese to scatter across the scones (optional)
- Preheat oven to 180c/160cfan/350f/gas 4.
- Sift the flour, baking powder and salt together in a bowl.
- Add the butter and rub it in with your fingers (or use a food mixer) until the mixture resembles breadcrumbs. Don't over do it though. Large breadcrumbs are preferable to fine.
- Add the cheese and stir through, then add the milk. Mix together to form a dough.
- Turn the dough out onto a floured surface and knead lightly to form a ball.
- Roll out into a circle of about 1 inch thick and divide into 6 equal segments.
- Place on the baking sheet covered in greaseproof, brush the tops with milk (I forgot this bit) and scatter with additional grated cheese (optional).
- Bake for 10 - 15 minutes until the tops are golden and the scone is cooked through.
- Allow to cool slightly before slicing open and spreading with butter (or low fat spread).
NOTE: If you want to dial down the heat/spice - use half the amount of spicy Mexican cheddar and make up the other half with ordinary mature cheddar... then go hang your head in shame.