A road trip is made by the food stops along the way I reckon and when I called into a café I’d long wanted to visit in Ngātea recently their scones blew me away! They were so darn delicious, moist (or as I like to say ‘damp’) and super cheesy. The owners, Sarah and Simon, kindly shared their recipe and top tips with me.
Makes 6-8 scones
Ingredients:
- 1 ¼ cup tasty cheese, grated - loosely packed 1 ¼ cup mozzarella, grated
- loosely packed Extra cheese for topping
- 2 ½ cups self-raising flour
- Generous pinch of salt
- 2 cups yoghurt
Method:
Preheat oven to 180 C fan bake. Put all ingredients in a large bowl. Bring the mix together with a large spoon. Once you have a big ball of mix and lots of dry bits on the bottom of the bowl, use your hand to push all of the dry ingredients into a wet ball. Turn out onto a floured bench and shape the mix into a 20x10cm rectangle, about 5cm high (you don’t want the mix to be too flat).
Cut with a sharp knife or dough cutter into 6 large or 8 medium sized scones. Spread out on a baking paper lined tray and top generously with more grated cheese. (See note)
Bake in a preheated (oven must be preheated!) for 15 mins for medium sized and 17mins for large sized. Cool slightly then slice and spread with loads of butter! Notes: