Minichefs: lightning speed cheese scones
At ten o’ clock on Wednesday morning, Minichefs hit the peaceful, winter-sun-flooded Cape Town home of the Thomson family. After featuring quite a few recipes for the sweet-tooth of late, we stepped back into the lip-smacking world of savoury for a cheese scone baking session. Watch this little clip for a taste of the magic:
This recipe is wonderfully simple and with no eggs, butter or sugar, is a healthy snack. With no chopping, blending and complicated measuring, kids as young as 3 years old can make them from start to finish (with a little help from an oven-savvy friend or parent).
1 cup cheddar cheese grated
1 cup cake flour
2 teaspoons baking powder
Salt and pepper
1 cup milk
Medium mixing bowl
Measuring cups and spoons
12 hole non-stick baking pan
1. Turn the oven on to 225 degrees Celsius
2. Grate the cheese
3. Sieve the flour and baking powder together
4. Add the cheese and a generous grind of salt and pepper
5. Add milk, and mix well
6. Spoon into a non-stick baking pan (about 3 teaspoons in each cup)
7. Bake for approximately 10 minutes (until cheese pieces on the top start browning)
The scones are at their prime before they cool, so eat them as soon as possible after they come out of the oven, with a smear of butter.
Watching the four minichefs grow in confidence as they wielded cheese blocks as big as their fists and carefully sieve, pour and mix, was a delight. And for the kids, being able to eat something they’d made themselves was a great kitchen-confidence booster.
The scones went down a treat, and we reckon adding bacon bits or spinach could be an interesting adaptation. Any other ideas for cheese scone combinations?