Visiting St Andrews Farmhouse Cheese Company is always a special day for us. The gorgeous coastal landscape, the ever-sunny weather – Yes, we are convinced there is a micro-climate over the Falside Farm- and the warm welcome we receive from the Stewarts do perk you up for the day. But there is nothing like starting a meeting by sinking your teeth in Jane’s homemade scones! Jane shared with us her famous recipe featuring two of St Andrews Farmhouse Cheese Company’s characterful cheeses. You can be sure my mouth is watering as I type these words. Guess what is on the menu for brunch this Sunday?
Ingredients
1 lb Self Raising Flour
1 tablespoon Baking Powder
pinch of salt
12 oz Anster cheese
12 oz St Andrews Farmhouse Cheddar
1 egg
3 tablespoons olive oil
1 tablespoon of Galloway Lodge wholegrain mustard
milk to mix
Method
- Mix all the dry ingredients together lightly, stir in the grated cheese (reserve a little of the cheese to sprinkle on the top of the scones before baking)
- Whisk together the egg, mustard, olive oil and a splash of milk.
- Add the wet ingredients to the dry ingredients, and mix lightly. Add a little more milk as required to give a slightly sloppy consistency.
- Turn onto a lightly floured surface, pat out the mixture to about half an inch thick and – using a scone cutter – stamp out the scones.
- Place the scones on a lightly floured baking tray (you should have about 12 medium size or 8 large). Brush with extra beaten egg and sprinkle the reserved cheese on top of each scone (optional).
- Bake in a hot oven until well risen, golden brown and cooked through (to test if cooked, turn a scone upside down and tap the base lightly with your finger – there should be a ‘hollow’ sound).
Head out to St Andrews Farmhouse Cheese Company’s own website to find more recipes and purchase their award-winning range of hard cheeses. https://www.standrewscheese.co.uk/
