Cheese Scones
Servings 6
Cheese scones are a savoury treat perfect for enjoying on their own with a cup of tea or a bowl of soup, or as part of afternoon tea.
Ingredients
- 1½ cups flour
- ¼ cup butter, fridge cold, cut in small squares
- 1 cup grated cheddar cheese plus extra for topping Grate the cheese yourself, do not use packaged grated cheese as the potato starch means the recipe does not turn out as well.
- ½ teaspoon salt
- 3 teaspoons baking powder
- ½ cup cold milk you may need more or less
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking tray with greaseproof paper.
- Put the flour and pieces of cold butter in a large bowl.
- Cut the butter and flour together with a pastry cutter (also known as a dough blender) or rub between your fingers until the mixture resembles coarse crumbs.
- Using a fork, stir in the salt, baking powder and cheese.
- Gradually add the milk, a bit at a time, stirring with the fork until the mixture just begins to come together.
- Using clean, cold hands, bring the dough together completely in the bowl. (If you have warm hands, run them under cold water and dry them first.)
- Turn the dough out on to a piece of greaseproof paper or a floured surface.
- Using both hands form, form the dough into a round ball. Avoid handling the dough too much as you need it to stay cool.
- Quickly use the flat of your hands to push the dough out to nearly an inch (about 2 cm) thick. Do not use a rolling pin or you will press out all the air and the scones will not rise properly.
- Cut out the scones by positioning the biscuit/scone/cookie cutter over the dough and then pushing it down very quickly so that the dough puffs up into the cutter.
- Place each of the cheese scones on the greaseproof paper lined baking tray one at a time.
- When you have cut as many scones as you can, form the dough back into a ball and press it out one more time. Try to avoid doing this more than once.
- When you have cut out all the scones and placed them on the baking tray, sprinkle each one with a bit of grated cheese.
- You can also sprinkle some flaky salt over the top, provided your cheese is not too salty to start with.
- Bake for 15 minutes or until the scones have begun to turn golden brown. Keep an eye on them for the last five minutes so they do not burn.
- Cheese scones are best served warm from the oven. However, they will keep in a sealed container for up to 48 hours. Reheat gently before serving. They can also be frozen in an airtight container. Defrost thoroughly and rewarm gently before serving.
Notes
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Equipment
- 1 dinner fork
- 1 6 cm round or fluted cookie cutter 6 cm is just over 2 inches
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