The Ultimate Cheese Scones
These savoury cheddar cheese scones are the perfect accompaniment to any meal, or on their own. The optional addition of mustard powder and cayenne pepper gives them a spicy kick. They're simple to make, deliciously flaky, and wonderfully cheesy.
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Servings: 8 Scones
Ingredients
- 250 g (2 cups) Self-Raising Flour
- 75 g (2 ⅔ oz) Cold Butter, cubed
- 150 g (1 ¼ cups) Cheddar Cheese, grated *Use mild or strong cheese
- 125 ml (4 ¼ floz) Milk
- 1 (1) Large Egg
- ½ teaspoon (½ teaspoon) Mustard Powder, optional
- 1 teaspoon (1 teaspoon) Baking Powder
- ¼ teaspoon (¼ teaspoon) Salt
- Pinch (Pinch) of Cayenne Pepper, optional
Instructions
- Preheat your oven to 220°C (425°F). Position your oven rack in the middle for even baking.
- Line a baking sheet with parchment paper or a silicone baking mat.
Make the Scone Dough
- In a large mixing bowl, sift together 250g self-raising flour, 1 teaspoon baking powder, ¼ teaspoon salt, and a pinch of cayenne pepper. If using mustard powder, sift it into the mixture for an extra hint of warmth and depth.
- Add 75g of cold, cubed butter to the dry ingredients. Use a pastry blender, a fork, or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs. Stir 150g of grated cheddar cheese into the crumbly flour mixture.
- In a separate bowl, whisk together 125ml of milk and 1 large egg. Make a well in the centre of the dry ingredients and pour in the wet mixture.
Mix and Shape the Dough
- Mix until just combined to form a sticky dough. Be careful not to overmix, as this will make the scones tough.
- Turn the dough onto a lightly floured surface and knead gently a few times.
- Shape the dough into a round disc about 2 cm thick. Use a round cookie cutter to cut out 8 scones, or simply cut the disc into 8 wedges.
Bake
- Place the cut scones on the prepared baking sheet.
- Optional: Brush the tops with a little milk for a shiny finish.
- Bake for 15-20 minutes, or until the scones are golden brown on top. Remove from the oven and transfer to a wire rack to cool slightly.
Notes
- If you don't have self-raising flour, you can make your own by adding 1 ½ teaspoons of baking powder for each cup of plain flour.
- The colder the butter, the flakier your scones will be. Consider grating frozen butter into the flour mixture for even better results.
- For a different flavour profile, consider adding herbs like rosemary or thyme to the dry mixture.
- The scones are best enjoyed fresh but can be frozen for up to a month. To reheat, thaw and warm in an oven set at 180°C (350°F) for about 10 minutes.
Nutrition
Calories: 275kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 41mg | Sodium: 353mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 0.03mg | Calcium: 193mg | Iron: 0.5mg
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