Before I talk about them however I wanted to tell you about something else. Perhaps you may have noticed the new background beneath my photos here on the blog today.
It is courtesy of the Paper Bag Co. They were so impressed with my IG photos and the photos here on the blog they wanted to send me one of their Instagram Photo Bags. I don't know what was so impressive about my photos, but I am always open to discovering new ways of improving them.
This is what they call their Instagram Bag, the Foodie Bag. It has been created through a collaberation between phone photographer Matt Inwood and Stylist Sophie Purser.
It is designed especially for those who enjoyand have a passion for taking photographs of food specifically for posting them online, ideally on Instagram.
It is acually quite a large bag. The perfect size for holding your photograph taking equipment, making it easier to take along with you.
Included in the bag is a 15-inch photographic reflector and diffuser. This is the tool which all professional photographers have at the top of their kit bag.
It is designed to help you to brighten and enhance both highlights and shadows, and either subtly or dramatically alter the lighting and colour in all of the images you create.
Included are a set of four beautifully crafted papers from Black Velvet Styling, the photographic backdrop company set up by stylist Sophie a couple of years ago. These have been designed to provide affordable backdrops for amateurs and professionals to create mouthwatering images of their food and still life creations.
They are perfect for transforming a plate of food into a gorgeous image
fit for sharing on Instagram and we’ve given you a variety of starter
colours and textures to experiment with. I have used one of them here today as a backdrop for my scones.
Now back to Mary Berry's Cheese Scones. These are THE perfect cheese scone. I have made cheese scones before in the past and they were good, but these are excellent.
Then again, what would you expect from Mary Berry! She is an expert in all things baked and otherwise when it comes to cooking. I trust her judgement explicitly!
I will tell you upfront that I ended up using a bit too much milk in my scones. I misinterpreted how much 1/4 pint actually was in ounces. In otherwords, I got mixed up.
My dough was a bit wetter than it should have been. But I persevered and all credit to Mary, despite my dough being somewhat on the wet side, they still turned out beautifully.
I have made sure that won't happen to you. My measurements in the recipe are exactly what they should be. No worries on that score.
These scones have a mix of beautiful flavours. Dry mustard powder and cayenne powder are both included in the mix.
These are both ingredients that go very well with cheese. I always use them in the sauce for my favourite macaroni and cheese recipe.
It does use self-raising flour. I understand that self-raising flour is no something some of you can get ahold of easily, but don't worry. I have included instructions in the notes on how you can make your own.
Included as well is plenty of grated strong/sharp cheddar cheese. Do use the best cheese that your money can buy.
The better the cheese, the tastier the scone. I used a vintage cheddar from Wyke Farms. One thing I will miss from over here is the cheese.
British cheeses are beautiful and there is such a lovely variety of them. I became a true cheese lover only since moving here to the UK.
Prior to this I only ate processed cheese for the most part. Nobody had ever truly been able to tempt me into trying anything stronger.
Then of course when I worked at the manor I used to cook for a lot of dinner parties. Silver service, multiple courses.
The dinner parties always ended with a cheese course. I need to be able to put together a delicious cheese tray for my employers and their guests. The only way I could do that is if I learn about, to taste and to enjoy the cheese.
Mary Berry's Cheese Scones
Ingredients
- 2 cups plus 1 tsp (225g) self-rising flour (See note)
- 1/2 tsp salt
- 1/2 tsp dry mustard powder
- 1/4 tsp cayenne powder
- 1 tsp baking powder
- 2 TBS cold butter
- 1 1/4 cup (150g) grated mature cheddar cheese
- 1 large free-range egg
- milk to the equivalent of 5 fluid ounces (1/4 pint)
Instructions
- Preheat the oven to 220*C/425*F/ gas mark 7. Line a baking tray with baking paper.
- Sift the flour into a bowl along with the salt, mustard powder, cayenne pepper and baking powder. Drop in the butter and rub it into the flour mixture until the mixture resembles bread crumbs. Stir in 2/3 of the cheese.
- Break the egg into a measuring jug and add milk to give you the equivalent of 5 fluid ounces (1/4 pint). Stir this into the dry mixture and mix to a soft but not sticky dough. Turn out onto a floured board and knead lightly for a few turns. Pat out into a 6 inch round.
- Stamp out into rounds using a sharp round (2 1/2 inch) cutter and place onto the baking sheet. Brush the tops with a bit more milk and sprinkle with the remaining cheese.
- Bake for 15 minutes in the preheated oven for 15 minutes until well risen and golden. Slip onto a wire rack to cool. Best eaten on the day.
notes:
You really cannot fault any of Mary Berry's recipes. If you follow them scrupulously, they always turn out and are fail proof! I have never had a failure with any of them!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
What a lovely surprise to get a useful photographic gift like that. A great and much needed confidence boost as well (you really need to believe in yourself) I know you will put it to good use.
ReplyDeleteI agree with you about Mary Berry's recipes - they are always reliable and always a success. She's been in the business a long time and there is a very good reason for that. I read the other day that Price Phillip likes her recipes and tv shows - you can't get better than a royal endorsement :)
I love scones and have introduced my husband to them as well. And cheese is one of my weaknesses. I love them all! We had a wide selection of top quality cheeses in Australia so I grew up appreciating them. It was a shock to the system to arrive here and see the rubbery, tasteless soap my husband called cheese. I've managed to wean him away from that and to a good Gouda for his morning toast. My special love is strong, crumbly, aged cheese, but as I'm likely to scoff the lot, I buy it only around Christmas. I'm not to be trusted around a cheese board.
These scones sound ideal to have with soup, especially with the cheese/cayenne combination. I did smile at "that they are also very good eaten cold the day after, whilst hunched over a computer keyboard" - you are more disciplined than me - there would not be any left to have the next day - ha, ha.
I had some, I think it was Norwegian cheese, once and I have to admit it was pretty terrible. An aquired taste I think. It was brown and admittedly I did not care for it in the least. The foods we love are very much associated to those which we grow up with and what is familiar to us. I guess that is where the phrase "one man's meat is another man's poison" comes from. haha, had to laugh at me being more disciplined than you! Somehow I doubt that! xoxo
DeleteLetting you know that I made these to have with a hearty Vegetable and Lentil Winter Stew last night. As you promised, they were perfect.
DeleteAnd as I promised, there were no leftovers - ha, ha!
Sending love your way as you are flying back to the land of the Maple Leaf. ♥♥
I could not be happier for you and it did make a difference..What a gift bag! Better than Trick Or Treating.I love backgrounds but I have resorted to buying cardboard at $ store and splattering paint on 2 or 3 but they never look pro..these do.I love that they are not huge!Perfect size inmho.Well deserved..and how thoughtful of them Marie.I love Mary Berry and everything about her..Especially her recipes and courage to get through hardships with such grace..Hey..kind of like you:)
ReplyDeleteI have often used just a tea towel. Maybe I can take this in my carry on. We will see! You flatter me. You really do, lol. But I thank you! xoxo
DeleteThanks Laurie! I hope so! If I can make people hungry then I am doing my job! xoxo
ReplyDeleteThat loks like an amazing photography kit, will check it out. My dad always made cheese scones and I do too. I'll try out Mary's recipe.
ReplyDeleteBoth are amazing Linda! Hope you try the scones! xoxo
DeleteI remember making cheese scones in my school domestic science lessons-they were moderately successful but not on Mary Berry's level. I recently tried manchego for the first time and was unimpressed-this may have been to almost eating the inedible rind by mistake.
ReplyDeleteI saw your update about moving back to Canada-hope everything goes smoothly- i'm sure your children and grandchildren will be thrilled to see you again.
I have to say manchego doesn't do it for me either Jay! Thanks very much. xoxo
DeleteWhat a lovely offering to receive by professionals who recognise talent when they see it... of course they were impressed, your food blog is one of the best. Hopefully you'll be able to bring this kit with you and put to good use once you're settled and ready to get back to work. I am soooo looking forward to all the wonderful stories waiting to come out of Nana Marie's Maritime Kitchen <3
ReplyDeleteSo true about the cheese. It's much better here than it used to be insofar as we have more artisanal cheese makers and specialty cheese mongers outside of the major cities now. Still though, some of our favourite tastiest, crumbly cheddar comes from England and would be perfect for these scones. Could the secret be in all the tea English cows sip?
I am looking forward to it as well Jen! Blame it all on the rain! It is the rain in this country that adds to its beauty and green-ness, and I am sure it has something to do with its beautiful dairy/cheeses/etc. as well! xoxo
DeleteOh, these look so good -- but then, what's not to love about Mary Berry. And what a wonderful surprise gift, too! Fabulous!
ReplyDeleteI've some lovely extra sharp cheddar in the fridge, so will try this one. One thing I'd like to mention, is if you purchase self-raising flour here in the US, many of the brands are a very low protein content, equal to cake flour at about 8.9%. I made my own self-raising flower at my bakery, and used A/P flour at about 11.7%. Then during lockdown, I bought self-raising flour, and was surprised when the texture was much more crumbly than I expected. Duh, blame the protein content of the flour.
ReplyDeleteI do prefer to make my own self raising flour. Yes, the protein and even altitude can make a huge difference when baking! I hope you enjoy these! xo
DeleteJust bought your book. In 24 years of living in Texas, no-one has ever explained the difference between volume and weight measurement. Hence, I have never been successful at British baking. Love your book. Thank you.
ReplyDeleteHi Marie, I would love to this recipe, I live in Australia, please could you tell me what 1/4 pint of milk is in ML please. Thanks so much
ReplyDeleteThat would be 142ml. Hope this helps! Enjoy the scones!
DeleteMorning Marie! I just opened your post and there was my breakfast waiting for me to make!
ReplyDeleteI agree with you, I'll take British cheddar over Canadian any day, but since it is more expensive I have to leave it for special occasions such as Christmas. That is why I can now use the leftover for these scones! I can't have peppers, but I will have these with my homemade cranberry sauce. Thanks for sharing.
The liquid amount is way off. Should be 1/2 pint or more. 1/4 pint of liquid is not nearly enough to form a dough with 2 cups of flour. Google says 1/4 = 118 ml, not 142ml.
ReplyDeleteI went back to my book to check for sure. I am referring to the Book entitled Mary Berry's Complete Cookbook. I am sorry I do not have the original book anymore as it got left in the U.K. when I moved back to Canada. She says to use 150ml/1/4 pint of milk, plus extra for glazing. Google is not always right. It scrapes information from other sites, which may or may not be correct. These are beautiful just as written. I would suggest you actually try something before criticizing. My photos speak for themselves. Thank you and have a nice day! (PS half a pint is slightly more than 1/2 cup of milk, not exactly 1/2 cup )
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