Grandma’s Cheese Drop Scones
These are called ‘Drop Scones’ because the consistency of the mixture is softer than regular scones and the mixture is ‘dropped’ off a spoon onto the baking tray rather than the scone dough being cut or formed into shapes. If you want larger scones rather than spoon-sized ones, just double the amount on the tray and they still cook well.
This recipe is straight out of my Grandmother’s recipe book, so it is very dear to my heart. The story goes that my Grandma tasted these scones at her local golf-club in Napier in the early 1960s, and she must have been very taken with them as she asked for the recipe from the caterer, who prepared the morning teas at the golf-club. This recipe has become a family recipe – Mum uses this recipe, and now I do.
The ingredients can be added in any order and mixed in a variety of ways and it is certainly no exact science in the original recipe, which is fairly simple, stating: “sieve dry ingredients. Add egg and milk and cheese etc.” So sometimes Mum and I make a well with the flour and add the egg and the milk, and mix it up a bit in the well before stirring all together; or sometimes we whisk the egg and milk together before adding into the flour; and sometimes we add the cheese first to coat with four to separate, then add the egg and milk.
For additional flavour, try adding finely chopped raw onion or spring onion into the mixture, or herbs such as parsley.
‘Dropping’ the scones off a spoon onto the baking tray:
RECIPE: GRANDMA’S CHEESE DROP SCONES
1 cup plain flour
2 tspns baking powder
1 cup tasty cheese, grated
¼ tspn cayenne pepper
Black pepper, to taste
Milk to mix (about ½ to ¾ cup)
- Sieve dry ingredients into a large bowl. Add in the grated cheese, and stir to combine, and then add egg and milk. Do not over-mix.
- Use a teaspoon or dessertspoon to portion out the mixture onto the baking tray.
- Bake in oven at 220 degrees Celsius for 10-12 minutes.