Cheese Scones
How to make delicious cheese scones, great for picnics or a snack, delicious spread with butter or served as part of an afternoon tea.
Servings 9 scones
Calories 195kcal
Ingredients
- 230 g self-raising flour
- 55 g unsalted butter
- 105 g mature/sharp cheddar cheese grated
- 175 ml milk semi-skimmed
- 1 tsp salt
- pepper to taste
Instructions
- In a large bowl, place the self-raising flour. Cut the cold butter into dice and rub the butter into the flour using the tips of your fingers until it has the appearance of large breadcrumbs.230 g self-raising flour, 55 g unsalted butter
- Add 1 tsp salt and a good grinding of black pepper (omit salt if using salted butter). Add 75 g of the grated mature cheddar and stir through.1 tsp salt, pepper, 75 g mature/sharp cheddar cheese
- Add the milk and stir well to combine.175 ml milk
- Transfer the scone mixture to a floured work surface and roll out using a rolling pin. Fold the dough over and roll again gently to press it together, so you have dough with a thickness of approx one inch (2.5 cm).
- Cut out 8-10 rounds using a medium scone cutter and place them on a baking tray lined with baking paper. Don't turn the cutter, just press and remove.
- Sprinkle the remaining 30 g of grated cheese onto the scones, making sure each one is well topped. Brush over the scones lightly with one to two tablespoons of milk using a pastry brush.30 g mature/sharp cheddar cheese
- Bake the scones for 20-25 minutes or until golden. Remove from the oven and allow to cool then serve.
Notes
Can these be frozen?
Yes, cheese scones can be frozen.
Can I use mild cheddar cheese or different cheeses?
Yes, but if you use mild cheddar cheese then the cheese flavour in the scones will be less intense. You could use other semi-hard cheeses like Red Leicester, Edam, Gouda, whichever you prefer and would like to taste in scone form! Why note add some shaved Parmesan over the scones before baking.
How to get scones to rise?
The key is in not rolling the dough out too thin in the first place and then folding it over to make a thicker dough as I have done here. Some people even swear by not rolling scone dough at all, just pressing it into shape. When cutting out the scones the dough should be at least an inch thick to start with. Don't press and rotate the cutter, just press and remove.
Nutrition
Calories: 195kcal | Carbohydrates: 20g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 340mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 301IU | Calcium: 111mg | Iron: 1mg