Cheesy Scone Bake
What you need
- 225g self-raising flour, in a big bowl
- 50g cold butter, cut into cubes
- 75g grated cheese, in a cup
- 150ml milk in a small jug
- a round cookie cutter and a baking tray
- a sturdy low step to stand on
How to do it
- Wash hands, put the oven on to 220°C (200°C fan), and stand your child at the worktop on a sturdy step.
- Let them rub the butter into the flour with their fingertips until it looks like sand, then tip in most of the cheese and stir.
- Pour in the milk bit by bit and squash it all into a soft dough with your hands. Pat it flat, about as thick as their thumb.
- Let them press the cutter down hard and lift the circles onto the tray, counting as they go. Squash the scraps together for one more.
- Sprinkle the last of the cheese on top, then you put the tray in the oven for 12 to 15 minutes.
Why it matters
Rubbing in, squashing, patting and pressing the cutter give small fingers plenty of hard work, with a warm cheesy scone as the pay.
What they're learning
- Rubbing in
- Fingertips only, light and quick.
- Pressing hard
- A firm push on the cutter, then lift.
- Counting circles
- How many fit on the dough?
What to look for
Notice them fitting the cutter close to the last hole to squeeze in one more scone.
A tip
Stay right beside them while they're up on the step. The oven is a grown-up's job: keep them well back when the door opens, and let the scones cool before anyone touches them. Raw dough has raw flour in it, so no nibbling.
Make it easier or harder
Easier: you rub in the butter, and they stir, pat and cut
Harder: ask them to work out how many scones you need for everyone, and whether the dough will stretch to it
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