We're on a baking run here. These scones are a recipe passed down from Chris' dad. The only alteration is the kind of cheese we used. As it was tradition for Chris' dad to make these, it is now Chris' job in our family. Usually, cheddar is used, I believe, but today, it was a combination of half Beechers Flagship and half Aged Gruyere.
Chris typing here, these scones take quite a bit of skill and finesse to produce the fine result you see here. You must rise early and plan carefully in order to obtain perfection. It goes something like this. 7:15am Mary, "Are you still making scones, we need to leave early?" Me, "yes I'll just take a quick shower." 7:45am arrive downstairs to grated cheese, flour and other ingredients sitting on counter. Combine ingredients and ponder, "will it turn out better this time with all ingredients added instead of leaving out the oil like last time?" 7:55 Place scones in oven and wait for victory.
2 Cups flour (Chris used bread flour)
3 tsp baking powder
1 tsp salt
1/3 cup oil
Grated cheese, I asked Chris how much and he said "until it hurts", and then Maggie added "until you hate yourself" Actually, I think there was about 3/4 to 1 cup, thickly grated cheese.
Milk, to the consistency where it is not a dough or a batter. Wet but packable. Kind of like paste.
Mix everything together, place dollops onto a baking sheet. You don't want them too large. Smaller is better to get the crispy bits on the outside and a soft center. Bake at 375F for about 20-25 minutes or until they are golden brown.