Cheese scones

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 60 g Butter, straight from the fridge, diced
  • 270 g Flour, plus extra to dust
  • 1½ Tbsp Baking powder
  • ¼ tsp Cayenne pepper, or ½ tsp smoked paprika
  • 2 tsp Caster sugar
  • ⅛ tsp Salt
  • 210 g Buttermilk, plus extra for glazing (or use 180g plain yoghurt and 30g full fat milk)
  • 50 g Mature cheddar, diced (or try diced feta)
  • 30 g Mature cheddar, coarsely grated
  • 30 g Parmesan cheese, grated
  1. Instructions
  2. Heat oven to 210C.
  3. Blitz the butter, flour, baking powder, cayenne pepper, sugar and salt in a food processor for 10-15 seconds until coarse crumbs.
  4. Pour the buttermilk into a mixing bowl, add the flour mixture and gently mix with a metal knife or spoon until the mixture is mostly coming together, but there are still floury and dough sections — be careful not to overwork it.
  5. Mix the cheeses together and add to the dough.
  6. On a lightly floured work surface, roll out the dough to 2½ cm thick. Starting from the outside of the dough, cut out the scones. Press straight down, don’t twist the cutter. Lay a few centimetres apart on a parchment-lined baking tray.
  7. Glaze with the extra buttermilk.
  8. Bake for 12-15 minutes or until golden on top.
  9. Take from the oven, leave to cool for 90 seconds or so, then transfer to a cake rack. This prevents them from getting a soggy bottom.