Today’s recipe for Vintage BeRo Cheese Scones is an amended 1960’s BeRo recipe that I have been making for years.
A Family Recipe from an Old BeRo Cookbook
Today’s recipe for Vintage BeRo Cheese Scones is an amended BeRo recipe that I have been making for years – they rise spectacularly and have a light and flaky crumb.
Serve these as part of a Sunday tea, as I did last week, or any supper of family weekday tea – they are delicious served with soup and stew too.
Let’s talk Autumn Tea Trays…..on a blustery last Sunday in September, with candles lit and the log burner lit, (for the first time).
I’d baked a batch of Vintage BeRo Cheese Scones, then we locked the door, closed the cutains and relaxed with a tea tray supper in the sitting room.
It was still light, but we’re noticed that by 6:30pm, dusk drops silently and swiftly, accompanied by a swirl of cascading & twirling leaves.
The Virginia Creeper on the back wall is turning colour…..from green to shades of pastel pinks, rosy apple reds and mellow yellows.
Cherie cat has discovered the fire, and is luxuriating on the rug in front of the dancing flames, almost mesmerised by them.
Talking of dancing, more and leaves are pirouetting to the sodden earth…..twisting and fluttering for their last dance of the year.
And, this recipe for cheese scones went down a treat, served sandwich style with cheese and pickle inside.
Or, just serve buttered, warm from the oven, trying to avoid the butter dribbling down your chin!
The following recipe makes 12 scones, and is adapted from the 26th million edition BeRo book, from 1963.
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Vintage BeRo Cheese Scones Recipe
Vintage BeRo Cheese Scones
Yield:
12
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Today’s recipe for Vintage BeRo Cheese Scones is an amended BeRo recipe that I have been making for years – they rise spectacularly and have a light and flaky crumb.
Serve these as part of a Sunday tea, as I did last week, or any supper of family weekday tea – they are delicious served with soup and stew too.
Let’s talk Autumn Tea Trays…..on a blustery last Sunday in September, with candles lit and the log burner lit, (for the first time)
I’d baked a batch of Vintage BeRo Cheese Scones, then we locked the door, closed the cutains and relaxed with a tea tray supper in the sitting room.
It was still light, but we’re noticed that by 6:30pm, dusk drops silently and swiftly, accompanied by a swirl of cascading & twirling leaves.
The Virginia Creeper on the back wall is turning colour…..from green to shades of pastel pinks, rosy apple reds and mellow yellows.
Cherie cat has discovered the fire, and is luxuriating on the rug in front of the dancing flames, almost mesmerised by them.
Talking of dancing, more and leaves are pirouetting to the sodden earth…..twisting and fluttering for their last dance of the year.
And, this recipe for cheese scones went down a treat, served sandwich style with cheese and pickle inside.
Or, just serve buttered, warm from the oven, trying to avoid the butter dribbling down your chin!
The following recipe makes 12 scones, and is adapted from the 26th million edition BeRo book, from 1963.
Ingredients
- 450g self raising flour
- 1 teaspoon English mustard powder
- 100g butter, cut into small pieces
- 2 teaspoons bicarbonate of soda
- 150g grated mature cheddar cheese (plus extra for topping)
- 350ml buttermilk or skimmed milk
- salt to taste
Instructions
1. Pre-heat oven to 225C/450F/Gas mark 8. Line a large baking sheet with baking paper.
2. Rub the butter into the flour until it resembles breadcrumbs then add the mustard powder, grated cheese and soda. Mix well before pouring the buttermilk in. Mix until it is soft and sticky, then turn out onto a well floured board.
3. Gently push the dough down into a big square with floured hands, don’t handle it too much, the stamp out 10 to 12 scones with a biscuit/scone cutter.
4. Scatter the tops of the scones with extra grated cheese and transfer them to the baking sheet.
5. Bake for 10 to 12 minutes until they are well risen and very pale golden brown.
6. Remove them from the oven and allow to cool slightly before splitting and spreading with butter.
Notes
Variations:
* Use any strong cheese you have to hand. Smoked cheese works very well as does a mixture of flavoured cheese and plain Cheddar.
* Add some chopped wild garlic when it is in season, or chives.
* Add chopped spring onions.
* Add crispy fried bacon or smoked lardons for a cheese and bacon breakfast scone.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 263Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 32mgSodium 907mgCarbohydrates 31gFiber 1gSugar 3gProtein 8g
