Three men and a baby


Uncle Dan, Grayson and Mark came over for tea and cheese scones. Wish Max and I could've seen them play on Friday night. Next time I'm booking them in for a gig in the lounge. Xylophone, pots and pans and ukelele. So So Modern unplugged.

Cheese and herb scones (a la good old Edmonds)

3 C standard plain flour
6 tsp baking powder
¼ tsp salt
75g butter
1¼ C grated cheese  
2 tbsp chives
2 tbsp parsely
1 - 1½ C milk, approximately
extra milk for glazing

1. Preheat oven to 220 C.  Sift flour, baking powder and salt into a bowl.  Cut butter in until the mixture resembles fine breadcrumbs. Add cheese and herbs.
2. Add 1 cup milk and mix quickly with a knife to a soft dough, adding more milk if needed. Knead a few times.
3. Lightly dust an oven tray with flour.  Press scone mix out on floured bench or tray, cut into 12 even-sized pieces.  Place on oven tray, brush tops with milk and place in top half of oven to bake

4. Bake scones for about 10 minutes or until golden brown.  Once golden brown with crisp crusts, remove from the oven and allow to cool. Cooling on a rack will give you crisp crusts, while covering them with a clean tea towel will give a soft scone.