debbie major

These light and fluffy cheese scones are easy to make and topped with a toasted cheese crust. They make a delicious savoury treat for afternoon tea. Prefer your scones sweet with jam and cream? Make our classic scones instead.

The ultimate cheese scones

self-raising flour, plus extra to dust

tsp baking powder

salt

cayenne pepper

mustard powder

chilled salted butter, cubed

You’ll also need…

Heavy-duty non-stick baking sheet

Round 6cm plain or crinkle pastry cutter

Put the baking sheet in the oven and heat it to 220°C/200°C fan/gas 7.

Meanwhile, sift the flour, baking powder, salt, cayenne pepper and mustard powder into a food processor. Add the cubed butter and process briefly until the mixture resembles very fine breadcrumbs. If you don’t have a food processor, put the dry ingredients in a large mixing bowl, add the butter and rub it in with your fingertips until the mixture resembles very fine breadcrumbs.

Tip the mixture into a large mixing bowl (if it’s not already in one), then mix in the 100g finely grated cheese.

Add the milk and water mixture to the bowl and, using a dinner knife with a cutting motion, mix everything together quickly and evenly. Bring the mixture together quickly with your hands into a smooth ball, then put on a lightly floured work surface. Resist the temptation to knead it.

Gently press out the mixture using the heel of your hand to 2.5cm thick. Cut out 4 scones using your cutter. Gently press the offcuts together and cut out 2 more scones. Shape any remaining dough into a small disc (the cook’s perk!).

Brush the tops of the scones with milk and sprinkle with the remaining 50g grated cheese. Remove the hot baking sheet from the oven, put the scones on it, spaced well apart, then bake for 12-14 minutes until richly golden and cooked though.

Remove the scones from the oven and serve as soon as possible after baking, ideally spread with a little butter.

Debbie Major turns the same knockout flavour combo of a banoffee pie into a showstopping roulade… It’s set to be a new favourite.

Banoffee roulade with mocha cream

bananas

lemon juice

Icing sugar

For the meringue

caster sugar,

tsp cornflour

tsp white wine vinegar

For the mocha cream

double cream

coffee powder

tsp caster sugar

tsp cocoa powder,

23cm x 33cm swiss roll tin, greased, lined with non-stick baking paper

Heat the oven to 160°C/140°C fan/gas 3. For the meringue, put the egg whites in a large clean bowl and, using an electric hand mixer, whisk to stiff peaks. Gradually whisk in the 275g caster sugar, 1 tbsp at a time, to make a stiff, glossy meringue, then whisk in the cornflour and vinegar.

Spread the mixture evenly in the prepared tin and bake for 25 minutes until the surface is lightly browned. (It will puff up a lot but don’t worry, it will go down again as it cools.) Remove from the oven and set aside for 10 minutes to cool slightly.

Lay a large sheet of non-stick baking paper on a work surface and sprinkle with the remaining 2 tbsp caster sugar. Still on its tray, flip the meringue onto the sugary paper and lift off the swiss roll tin. Ease the paper away from the sides of the meringue only and leave to cool.

For the mocha cream, put the cream, coffee powder, sugar and cocoa in a large bowl and use a electric hand mixer to whisk it into soft peaks. Dice the bananas and toss with the lemon juice.

Carefully peel the baking paper away from the meringue. Spoon over the toffee sauce and spread it out, right up to the edges on 3 sides, leaving a 2.5cm border on the short edge furthest away from you. Spread with the mocha cream, then scatter over the bananas and lightly press them into the cream.

Starting with the short edge closest to you, and using the edge of the base paper to help you, roll up the meringue as you would a swiss roll. Leaving the roulade wrapped in the paper, carefully lift it onto a large clean baking sheet and chill for at least 1 hour. This will help it to hold its shape when you slice it.

To serve, unwrap the roulade, dust with icing sugar and cocoa powder, then gently lift onto a serving plate.

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The ultimate cheese scones

Banoffee roulade with mocha cream

Top 2 debbie major recipes from across the web

The most viewed debbie major recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The ultimate cheese scones

Banoffee roulade with mocha cream

The most viewed debbie major recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine