From the Marram kitchen The Holiday Traybake

by Sue Burgin

Who doesn’t love a good cheese scone?

Scones whipped up in the blink of an eye and baked to crispy perfection were a staple of my childhood beach holidays. Because they’re easy and everyone loves them.

You have all the equipment you need to whip up a batch in your Marram holiday home kitchen.

All you need to bring to the party is a bag of self-rising flour, an egg, and a bag of grated tasty cheese.

Honestly, these will be the best cheese scones you’ve ever tasted if you follow a few rules:

• Don't over-mix. Stop mixing as soon as the ingredients come together.

• Use cold ingredients. The colder the better.

• Always mix scones with a knife.

• Bake in a very hot oven - 200 degrees.

• Don't skimp on the cheese and it must be Tasty.

Ingredients

• 2 cups self-raising flour

• Generous 2 cups tasty cheese

• Salt

• Pinch cayenne pepper, optional

• 250 mls very cold water

• 1 egg

Method

Sift flour into a bowl. Add salt and grated tasty cheese. Mix egg and water together and then pour into dry ingredients and mix until it just comes together. The mixture should be quite wet. Flour your hands and gently form a ball on the bench, forming a rectangle. Use a knife to cut into squares or wedges, and place close together on a greased and floured tray. Brush remnants of the egg mixture on top for a nice crispy finish.

Place in the middle of the oven and bake for 15 to 20 minutes.

Serve with lashings of hot melting butter with impunity! After all, there’s no butter in the recipe. Bon appetite.