Share this recipe
Cheese Scones
Quick and easy to make Cheese Scones are ideal for lunch or tea. For best results use a tasty, vintage or mature cheddar. Cheese scones make a great accompaniment to a bowl of soup or served simply with lashings of butter or cream cheese.
Ingredients
- 225g Wessex Mill Self Raising Flour
- 25g salted butter
- 1 tsp baking powder
- 100g cheddar cheese
- 1 egg
- 100ml milk
- plus flour, for dusting
- plus milk, for brushing
Equipment
- 2 x mixing bowls
- 1 baking tray
- plus round biscuit cutter or small cup
Method
220°C, Fan 200°C, 400°F, Gas 6
-
Pre-heat the oven.
-
Dust a baking tray with flour or insert a baking liner.
-
Weigh out the flour and butter. Gently rub the butter into the flour until it gives the appearance of breadcrumbs.
-
Stir in the baking powder.
-
Grate the cheese and set aside a tablespoon of cheese for later.
-
Stir the rest of the cheese into the mixture with a knife.
-
Crack the egg into a measuring jug, add the milk and whisk together for a few seconds.
-
Pour the eggy milk into the flour, stirring to form a slightly sticky dough.
-
Dust the kitchen surface with flour, put the dough in the middle and dust it with flour.
-
With your hands, gently flatten the dough until 3cm/1¼” thick.
-
Using a round biscuit cutter or small cup press circles into the dough.
-
Transfer the dough circles to the baking tray.
-
Brush a little milk over the top of each scone and place a few gratings of the reserved cheese on each
-
Bake until golden brown, about 15-20 minutes.
