I always get over excited when I buy a new cookery book. I then get intimidated by it and ignore it for a few weeks before I finally decide what the first attempted recipe shall be. So it was with Short and Sweet by legendary baker Dan Lepard. I didn't find the cover to this particularly appealing but one short minute of peering inside and I had to have it. It covers absolutely everything from basic bread to banana fudge cookies via black russian caramels and soft raspberry coconut ice.
The real decider was Joe disappearing off with three friends on Sunday to go and watch the football and I decided that nothing would be nicer for them at half time than some Garlic Butter and Cheddar scones... so that's what they had. Now these aren't going to win any beauty contests because some of the cheese makes a sort of skirt at the bottom of the scone but this is actually a bonus because this garlicky, leaked cheese is amazing and almost better than the scone itself. What I found especially pleasing is I didn't have to tweak this recipe at all!
Garlic Butter and Cheddar Scones
Makes 6 scones
100g plain flour, plus extra for shaping
100g wholemeal or rye flour
2 tsp mustard powder
1/4 tsp cayenne pepper
2 tsp baking powder
1/2 tsp fine salt
1 tsp brown sugar
1 clove garlic, finely mashed
50g unsalted butter, in 1 cm cubes
200g cheddar, diced
1 large egg
about 4 tbsp low fat plain yoghurt
Heat the oven to 210C/190C fan/ 410F/ Gas Mark 6.5. Line a baking tray with non-stick paper. I'd also like to recommend that you dice the cheddar quite small - mine was pretty small but my cheddar skirts were pretty big. I think the smaller the dice, the smaller the skirt.
1. Place the dry ingredients in a bowl and add the garlic and butter. Rub everything together until the butter has almost disappeared and toss the cheese through.
2. Beat the egg with the yoghurt and stir this in to make a soft dough.
3. Pat this out on a floured surface until it's about 4cm thick and either cut out 6 circles of dough or tidy the edges and cut into squares.
4. Place them a small bit apart on the baking tray and bake for 20-25 minutes until golden on top.
5. Leave on the tray to cool slightly before eating.