My mom visited us recently, and though I only got to spend a few days with her, we did get to bake cheese scones which I used to with her over 30 years ago! Here is our recipe but you can definitely tweak it to suit your dietary preferences; also we cheat it a bit so that you can do everything with the minimum amount of bowls and utensils. So a bit more like making muffins instead of scones.

INGREDIENTS
1 cup of self raising flower
Pinch of salt (if you like also add a pinch of cayenne pepper)
1 teaspoon baking powder
50g butter
100g grated cheddar cheese (we ended up just using a whole block – seriously you can never have enough cheese! and do keep some aside for toppings)
1/2 cup of milk
Optional Extras:
Pre cooked Bacon Bits
Pre cooked Onion Bits

METHOD
1. Preheat oven to 200.C
2. In a medium-large bowl place all dry ingredients (you can sift – but we aren’t too fussy about it!) (flour, salt, cayenne pepper and baking powder).
3. Cut the butter into cubes, (You can then mix with your fingertips to make breadcrumbs but we also skipped this part).
4. Next add in the grated cheese.Try not to mix too much as the heat from your hands may start to melt the cheese.
5. Then in a separate cup, beat the egg and milk and pour into the dry ingredients. “Fold” together, don’t over stir.
6. Now this is where we cheat big time, instead of doing the whole rollling out and cutting out thing: we just spooned the mixture into a muffin baking tray (I like to butter the sides of these but if yours is silicone you can also just skip this step).
5. If you like add some cheese and/or dried herbs to the top. I also then add the bacon or onion bits at this stage. You could mix these in earlier but this way I ensure that every muffin gets some goodness and you can easily identify what is what!
6. Bake in the oven for 15 minutes or until golden brown and cooked through.
7. Enjoy served warm with butter and more cheese if you like!