Father's Day and cheese are a perfect match! If you're looking for a Father's Day cheese gift idea, we have a ready-to-eat selection for home delivery in our Father's Day gift shop... or why not get creative in lockdown and bake your own homemade Father's Day cheese gifts with our classic cheese scone recipe.
Whether he calls it at "Scon" or a "Scoan", these cheddar cheese delicacies are guaranteed to please Dad this Father's Day. We are big fans of thoughtful food gifts during these challenging times and what better gift than the homemade variety...
Ingredients
(Makes 6-12 depending on the size of your cutter and desired thickness)
- 150g grated Cheddar Cheese (We grated a slice from our Cave Aged Cheddar Truckle)
- 60g Butter (cut into cubes)
- 225g Self Raising Flour
- 1 Tsp Baking Powder
- 1/2 Tsp Salt
- 130ml Milk (and a little extra for glazing)
Method
- Pre-heat your oven to 200°C (190°C Fan) and line your baking tray with greaseproof paper.
- Combine the self-raising flour, salt and baking powder in a mixing bowl. Add the cubes of butter and rub them into the flour mixture with your fingers until it resembles fine breadcrumbs.
- Add half of your grated cheese and mix together with a spoon.
- Slowly pour in your milk into the bowl and combine with a knife. The mixture should form a dough. If it feels too sticky to handle, you can add a little more flour.
- Place your dough on a floured surface and gently roll to a thickness of approx 2 cm.
- Cut to the shape of your choice. We chose a star cutter for our Father's Day scones, but you may choose a more traditional circle shape.
- Place on your baking tray and brush lightly with milk to glaze. Sprinkle over the remaining grated cheese.
- Bake for 15 minutes until golden brown.
- Cool and serve spread with butter.
Storing your Cheese & Scones
Any scones that don't get eaten immediately can be stored in an air-tight container for up to 2 days. They also freeze brilliantly.
If you're using our Cheddar Truckle, the remaining cheese is best kept wrapped in waxed paper, or greaseproof paper in the vegetable drawer of your fridge (away from direct refridgeration which can be drying). On the whole, we don’t recommend freezing cheese, however there are times when it’s necessary for customers to avoid any food wastage. Our cheese buyer Dan’s top tip if you do decide to freeze is to grate hard cheeses into a freezer bag and freeze flat. You can then add that directly into a cheese sauce or into your next scone mix for example.
