Three Cheese Scones

For any occasion in the heart of the home.

Seven years ago we renovated our kitchen. My original plan was to refurbish the existing, serviceable footprint with a few tweaks. A recurring oven fault and tight squeeze around the dinner table were the tipping points, a third thermostat in 8 years on a supposedly high-quality oven will do that. While waving my arms around sharing my vision with my co-chair of Frawley Inc I noticed his distraction and, as you can probably imagine, asked if he was listening. Then he shared his vision. A far bigger project. One involving the deletion of a wall and moving of the whole kitchen to the room behind the wall.

The room in question was an under used home theatre style room we’d inherited on purchasing the home. It all seemed a bit fabulous and exciting when we bought the house, the notion of a fancy home theatre room, but in reality in the space it inhabited with young kids it just never worked. Consequently, it sat largely unused taking up space, a great source of frustration but a puzzle I didn’t know what to do with. Relinquishing the space he imagined as a haven, my husband made his own suggestion expanding the existing kitchen to be an enlarged dining and relaxation space and pushing the kitchen into the ‘home theatre’ area. In doing this we were able to deal with a pesky aspect of a staircase encroaching into the room and hide it in a butler’s pantry and most importantly take advantage of the natural light from a floor to ceiling window. With stars in my eyes imagining my new food and cooking temple I was laser focussed on appliances, benches, storage and design. It felt like my own taj mahal story, boy builds temple of love for girl, minus the tomb factor of course… a stretch? Not for this starry-eyed cook, I was on board and so the ‘project’ began.

It was a largely hurdle free project, presenting few hiccups and coming together as we imagined. My beautiful Falcon oven, engineered stone bench, stone sink and walk in pantry. She was a thing of beauty. I felt inspired and on completion stood at my bench like a queen presiding over my kingdom. After unpacking and restoring the space to a liveable workable hub for the family, my cooking life returned to normal. The flow of the day beginning and ending in our sparkling new white kitchen my routine and life revolved around the new room. I’d gained room to move and create, store my ever-growing collection of cooking paraphernalia and host friends and family. What I didn’t anticipate amidst our winter build was the warmth and light. Facing the optimal southern hemisphere northern aspect our kitchen became an area flooded with gorgeous all-encompassing sunshine fuelled light. Shadows danced across the floor and bench gamboling like an aurora, starburst patterns peaked through the trees adorning the corners of the windows and warmth flooded the room. We embarked on our renovation in winter. Obsessed with all that would come in my new kitchen dreaming only of the food and joy it would bring I never thought of the architectural aspect in any great detail apart from the obvious internal aspects. But on that first morning alone in my glorious light filled hearth of home, coffee in hand, cookbooks spread before me I was struck by my warm back. Bathed in winter sunshine, gorgeous crystal light and birdsong I was filled with joy. He was right (don’t tell him I said that), it was the perfect idea.

Born of a wonderful idea my kitchen has become home to many of my ideas. The birthplace of inspiration for all manner of creations some triumphs, some mainstays and some unmentionable ‘lessons’ committed to the ranks of ‘lessons learned.’ Thankfully the renovation was not a lesson learned but rather a triumph and has created a place for all to gather.

As a family we’ve gathered at the end of our days to debrief while I cook dinner, or on weekends to enjoy breakfast and catch up in a more relaxed fashion. With our friends we’ve kicked off many evenings in our kitchen enjoying a welcoming drink while we indulge in a pre-dinner nibble and of course we’ve gathered for a coffee and catch up with a morning or arvo tea snack. Three Cheese Scones seem to fit many of these occasions. Made small to enjoy with a glass of bubbly, perhaps hot with lashings of butter for a weekend breaky with eggs, after school to fill hungry bellies and soothe a day away or to split with a pal bathed in beautiful winter sunshine warming hearts, minds and bellies.

Ingredients:

450 gm (2 ½ C) self raising flour

½ tsp dry mustard

¾ tsp salt flakes

1 ½ tbs chopped fresh chives (dried is fine if that’s all you have, use 1 Tb)

90 gm cubed cold butter

75 gm grated cheddar cheese

20 gm finely grated fresh parmesan cheese

40 gm crumbled Greek feta cheese

350 ml buttermilk plus a spoonful extra to brush/glaze the scones before baking

Method:

Preheat oven to 200c and line a large baking sheet with baking paper.

In a large bowl combine dry ingredients and chives and mix using a whisk. Scatter in butter cubes and rub in until butter is well combined, some butter lumps are fine. Sprinkle in cheese and lightly toss together with your fingers tossing from the bottom to the top to evenly distribute.

Make a well in the centre and pour in the buttermilk. Using a butter knife or palette knife mix through to a shaggy dough. Tip onto bench and using your hands, gently bring any remaining dry bits together. Once combined gently press (don’t use a rolling pin just gently press with your hands) out to a rectangle roughly 24cm x 14cm cut in half forming two pieces 12x14 and place one on top of the other. Press out gently again to form a 20cm x 15cm rectangle. Now cut into 12 pieces cutting three by four pieces. Place your square scones on the tray, brush tops with remaining buttermilk and pop in the oven. Bake for 18 minutes or until golden brown on the tops.

Allow to cool five minutes while you boil the kettle, serve broken apart not cut and spread with lashings of butter.

You could make these in smaller sized scones and serves with a charcuterie platter and drinks. They’ll also be delicious with salmon and pikcles.

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Finds and Forays:

Following on from cheesy scones and pickles I discovered these this week. They are literally the pickles of my dreams. Imagine Chinese chilli oil and Italian giardiniera met, met in a random bar, got frisky and had a baby and BOOM! I have been eating them nearly daily, my favourite so far, weirdly, is with eggs but can confirm theyre delicious with som sharp cheddar too. Keen to try them with the scones and some prosciutto. They’re like a united nations of pickles.

On the subject of trying new things is my new love of nduja. Ok I know, I’m quite possibly a late comer to the party but here we are. I’d only ever seen it in a large sausage which was  a little much for a new (to me) ingredient but recently found it in a small sachet at my current favourite Italian deli (Melbourne friends you must go!). I’ve been using it as an addition to sofrito in the beginning of all manner of dishes to add a hit of spice and flavour. I’m dying to try it spread on sourdough in a toastie.

In a first this week I can report I have no new cookbooks to report on!! It’s a revelation I know. Don’t worry there’s still a list to fill.

Now if you do make the scones and they’re not quite cheesy enough i think this would be a great accompaniment or maybe just make it to eat with pals around your own kitchen bench with crusty sourdough. Those scones fresh from the oven will also be delicious with Ottonlenghi’s gorgeous Roast Pumpkin Soup with Maple Walnuts and Herb Oil.

I hope the sun is finding your kitchen this week friends.

S x