If there is one bake that I love, it is cheese scones, especially if they come fresh from the oven and I get to eat them once they are cool. All I need is lots of butter and a cup of tea and I am in heaven.
Scones are so much easier to make than many make them put to be. All you need is a light hand, refrain from kneading and keep all the ingredients as cool as possible. Simple. You can catch up on other tips here.
I love the spreading of a little mustard on the baked scones, as they cool and the cheese starts to firm up it creates a lovely mustardy crust to the top. Use regular English mustard but if you can, try them with Wasabi Mustard, hot and super tasty it works really well on these scones.
Makes 6 large scones
- 225g (2 1/2 cups) self-raising flour (plus extra to dust)
- 1 tsp baking powder
- ½ tsp salt
- 55g (4 tablespoons) cold butter (cubed)
- 110g (1 cup) mature cheddar, finely grated (plus 25g for the topping)
- 25g ½ cup) freshly grated Parmesan cheese
- 50 ml (4 tablespoons) milk
- 1 large free-range egg
- I tablespoon Wasabi or English mustard (optional)
- Heat the oven 220°C/200°C fan/gas 7.
- Sift the flour, baking powder and salt, into a food processor. Add the cold butter and pulse briefly until the mixture resembles sand. You can also do this by hand; place the ingredients as above into a large baking bowl, add the butter and rub it in with your fingertips until it resembles sand.
- Tip the mixture from the food processor into a large baking bowl. Add the 100g cheese mix carefully with a dinner knife.
- Mix the milk with the egg and beat well. Keep back 2 teaspoons. Pour the remaining egg/milk mix into the bowl. Using a dinner knife mix everything together quickly and evenly with a cutting-like motion.
- Using your hands, carefully bring the mixture together pressing it firmly but not squashing it, into a ball. Lightly flour a work surface or board and gently press the scone mixture into an even 2.5cm thickness with the heel of your hand. Above all, resist kneading the dough, which will be the right thickness when you can comfortably cut 4 x 5 ½ cm scones.
- Using a straight-edged cutter, press out 4 scones. Never twist the cutter (this causes the scones to fall over when rising). Place to one side.
- Carefully press the remnants together and repeat the pressing and cutting. You should manage to get another 2 scones from the mixture.
- Sprinkle the tops of the scones with the remaining cheese. Place onto the hot baking sheet and bake in the centre of the oven for 10 minutes. Using a pastry brush sweep over the surface of each scone with the mustard and cook for 3 minutes more.
- Remove from the oven and place onto a cooling rack.
They will be extremely delicious when eaten the same day. If you can resist, are still good the next if you store them in an airtight box.
Alternative Flavours for Cheese Scones.
Switch out the types of cheese you use for your scones, blue cheese is delicious. Always use a little freshly grated Parmesan on top though, this creates a little crust which is rather tasty.