Waffles

Waffles
Makes about 5, enough for 2 adults, 1 child plus some left over to freeze and reheat in the toaster for a quick snack.

1/4 cup of butter, melted
A scant cup of standard flour
1 teaspoon of baking powder
a pinch of salt
2 small egg yolks
A scant cup of buttermilk
2 egg whites

Melt the butter, but only just, then leave to cool. Separate the eggs and put the yolks in a big bowl and add the the flour, baking powder and salt. With the clean beaters, beat the egg whites until stiff then with the same beaters mix the egg yolk and flour mixture adding the melted butter. Fold a third of the egg whites into the batter then gently fold in the rest. For best results use a metal spoon, but no one seems to particularly notice if I use the spatula!
Pour about 1/2 cup at a time into a preheated waffle iron. You will need to work out how hot your waffle iron should be but I set ours to about 10 o'clock, if you know what I mean!
I don't grease our waffle iron, but it is a new non stick version, so if yours is in need of greasing melt a little more butter in the first step then brush the iron lightly as required.
Serve with maple syrup. 

Cheese Scones

2 Cups Plain Flour
2 Teaspoons baking Powder
1/2 Teaspoon salt
Pinch Cayenne
2 Cups Grated Cheddar
1 Cup Full Fat Milk

Preheat oven to 200c.

Mix dry ingredients then mix in cheese.  Can make ahead to this stage.  Mix in milk, but do not over work the dough.  Form into scones however you like - rectangle then cut or with cookie cutters.  Bake for 15-20 minutes depending on size or until golden.  Serve with lots of lovely butter.