Cheese scones

Cheese scones

Servings:	Makes 8 to 10 cheese scones
Ready in:	30 minutes
Prep. time:	15 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	21st July 2013

This recipe makes lovely savoury cheese scones which are best eaten warm with butter. They don't keep that well so freeze any excess.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 225g (8oz) self raising flour
• 55g (2oz) butter cut into small pieces
• 25 g (1 oz) Cheddar cheese, coarsely grated and cut into small pieces
• 1 egg yolk
• up to 150ml (5fl) oz milk or buttermilk
• 1/2 level teaspoon of chilli powder
• 1/2 level teaspoon of mustard powder
• 1/2 level teaspoon of salt

Mise en place

• Preheat the oven to 220° C (425° F - gas 7)

Method

1. Sift the flour into a mixing bowl, add the salt, chilli, mustard powder and butter.
2. Rub the butter and into the flour then mix in the cheese and egg yolk.
3. Add enough milk or buttermilk, a little at a time, mixing to to make a soft dough.
4. This can also be done in a food processor.
5. Tip out onto a floured worktop and knead lightly.
6. Roll out to 2 cm (¾") thick and them cut into rounds with a 5 cm (2") pastry cutter or hand-roll them into balls for a more rustic looking scone..
7. Brush the tops of the scones with a little milk.
8. Place onto a lightly greased baking tray and bake for 12 to 15 minutes or until they have risen and turned golden.

Variations

Try different cheeses and adding some chopped fresh herbs such as sage or chives.

See also

• Wholemeal cheese scones

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