Wednesday’s are still scone day!
Bert’s done nearly two full weeks at school and it’s been a roller-coaster. He loves it, he’s exhausted, he’s been told off for trying to scale a fence (either to escape or to impress a girl, it’s not clear), neither Mrs Green nor Mr Green are, infuriatingly, green, he’s cried just out of sight of the school gates, he’s rejected my idea of me kissing a stone for him to keep in his pocket (‘erm, it’s just a stone!’) but asks for a kiss on each cheek to keep all day when I drop him off.
This morning he complained he was ‘so tired’; not because of school, but because he gets up in the night to play.
There’s really only one answer to that, as the doctor says to the patient who complains his arm hurts when he lifts it.
Makes around 10 small scones
225g self-raising flour
55g cold butter
45g finely grated Manchego (Cheddar would obviously work just as well)
1 teaspoon dried rosemary
Pinch of salt
150ml pouring yoghurt (or half and half milk/ plain yoghurt)
Flour for dusting
Beaten egg or milk to glaze
Preheat the oven to 200 degrees. Crumb the butter and flour, between finger and thumb or in a mixer. Add the cheese, rosemary and salt, and stir to distribute evenly. Pour in the yoghurt and quickly bring together into a wet dough with a knife. Tip onto a floured surface as soon as it’s together and press down gently, to about 3-4cm deep. (The less you touch scone mixture, the better.) Cut out rounds and place on a floured baking tray. Brush the top with egg or milk and into the oven for around 15 minutes, till golden brown. Serve warm, buttered.