Cheese Scones – What went wrong?

I think I’m about to break one of the unwritten rules of home/food blogging by posting something rather unattractive.

When I come across the baking/cooking/foodie posts of other home bloggers, their creations are always yummy looking and prompt feelings of wanting to attempt whatever they have made for myself so that I can also indulge in the tasty delight shown in the blog picures.   I very much doubt the picture to follow will inspire similar feelings in those viewing it!

The reason I’ve been looking at food posts is that I’ve been determined that in order to justify the super-shiny kitchen I have been dreaming of, I will spend the years in which we are saving for it also learning to use it.   Thus far I have mastered the victoria sponge cake and the odd ‘healthy’ recipe (and in relation to the latter, I mean I’ve cooked them once and pronounced them edible).   So today, in an attempt to widen my range, though staying at the fairly simple end of the difficulty scale, I decided to make some cheese scones.  My friend Cat has made them on several occasions and they’ve been lovely – tasty on their own or good with pea soup!

They are made by using a plain scone recipe and adding grated cheese.  I used the BBC Good Food receipe – here.  5 ingredients, 5 steps.  How hard can it be?

Well, here is the picture of what they should look like:

cheesescones_1287_16x9

And here is the picture of what mine look like:

IMG_20130224_161256

Why are mine cheese biscuits?!   Can someone with more culinary talent than I (i.e. most people) please point out what I did wrong?  They’re very tasty but not entirely what I was aiming for.

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6 thoughts on “Cheese Scones – What went wrong?

    • Definitely used self-raising flour as I had just enough and sure I remember taking the plain flour out to use a bit to dust the work surface with.

      I pre-heated the oven but wonder if because it’s old it might not be getting hot enough – we’ve found we’ve been leaving things in a bit longer recently.

      Thanks!

  1. Hmm. Was the fresh? SR flour can lose its raising agent’s effectiveness over time… Oven temp is important too. Have you got an oven thermometer? Might be worth checking if your oven reads high or low. The quantity of fat is important too. Did you use butter or a substitute?

    • I didn’t know that about SR flour – though I think it’s fairly new. Come to think of it, I’m not sure when I bought it though. I just know I got more last time I baked and don’t think it was that long ago. Used butter but reduced fat cheese.

      Think the (poor old) oven probably needs a thermometer reading taken next time we use it to see whether it is struggling to heat up properly. We’ve just had to replace the hob, so wouldn’t be entirely surprised if the oven was putting in a bid to be replaced next!

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