Monday, 29 August 2022

Cheese Scones

Light, fluffy and full of gooey, melty cheese, these cheese scones are the ultimate tea time treat. Delicious warm from the oven.Thank you Something Sweet Something Savoury


500g Strong White Flour OR Plain (All-purpose) Flour
6 teaspoons baking powder
1 tablespoon dried English Mustard Powder
1 teaspoon fine salt
2 tablespoons fresh chives, finely chopped
80g cold butter, diced
300ml Full Fat Milk
250g Mature Cheddar Cheese, or a mixture of a mature cheddar & red Leicester, Grated
1 Beaten Egg Yolk OR 1 Tablespoons Milk, For glazing the scones
25g Mature Cheddar Cheese, For sprinkling over the top of the scones

  • Preheat the oven to 220C/200Fan/400F.
  • Grease and line two large baking trays.
  • Place the flour, baking powder, mustard powder and salt in a large bowl. 
  • Add the diced butter and rub into the dry ingredients until it resembles breadcrumbs.
  • Add the grated cheese and fresh chives and lightly stir with your hands to combine.
  • Pour in most of the milk (you might not need it all so keep about 25ml back) 
  • Using your hands, lightly mix until you have a soft, moist dough 
  • Make sure no dry crumbs remain on the bottom of the bowl.
  • If the dough seems a little dry, add the remaining milk.
  • Turn the dough out onto a lightly floured surface. 
  • Lightly pat out to a rough square, no less than 1 Inch thick. 
  • Using a large cutter, cut out rounds. 
  • Don't twist the cutter when cutting the scones or your scones will rise unevenly.
  • Repeat cutting out the scones until all the dough is used up. 
  • You don't need to knead the dough when re-rolling - just push back together lightly with your hands. 
  • Bear in mind that the less you handle the dough, the lighter your scones will be.
  • Place the scones on the baking trays
  • Brush with the beaten egg yolk or milk (try not to let the liquid run down the sides or it could affect the rise) 
  • Sprinkle over the 25g grated cheese. 
  • Immediately place in the oven 
  • Bake for 10-15 minutes or until well risen and golden on top.
  • Delicious served warm with lots of butter, ham, or chutney.

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