Cheese Scones
Before you start
You will need:
- sieve
- baking tray
- grease proof paper
- large mixing bowl
- butter knife
- mixing spoon (a table spoon will do)
- scales
- measuring jug
Ingredients
- 450g self-raising flour
- 75g caster sugar
- a pinch of salt
- 80g butter (direct from fridge)
- 50g grated cheese
- 250ml Milk (whole or buttermilk is best)
Instructions
- Preheat the oven to 220°C
- Sieve the flour and sugar into the large mixing bowl.
- Add a pinch of salt
- Cut the butter into small chunks (maybe about 1-2cm²)
- One chunk at a time, with your fingers gently rub the butter into the flour mix. Keep it a light touch, this may take some time as you don’t want to over work the mixture.
- Once all the butter is worked in and there are no lumps left add the grated cheese and mix in.
- Slowly mix in the milk. You want to do this slowly a wee bit milk at a time (maybe 25ml at a time). You don’t want the mixture to become too wet. You might end up with a little left over milk at the end, or you might needs a wee bit more. You have mixed enough milk when there is no dry flour left in the bowl.
- Portion the mix into 6-10 pieces depending on the size of scone that you want. If you are rolling them in to a ball remember to keep it gentle.
- Put the grease proof paper on the baking tray and place the dough-balls on the paper.
- Bake in the oven for 10-12 minutes.
Notes
What sort of cheese should you use? I tend to go for anything that would make a good cheese on toast (roasted/toasted cheese) that bubbles nicely under the grill. In the image above, I’m using Red Leicester.
If you don’t have self-raising flour then plain flour and a teaspoon of baking powder will do as a replacement.
Scones are often best eaten while warm, or at least the same day, but can last a day or two, although they will start to get harder.
Instead of rolling the mix into dough balls, you can put the mix on a chopping board, gently flatten out to about 3-5cm thick and use cookie cutters.