Cheese scones
Light, savoury scones made with mature cheddar, mustard and a pinch of cayenne, baked with a crisp cheese crust and best served warm.
Method
- 1
Heat the oven to 220°C and line a baking tray with baking paper.
- 2
Mix the flour, baking powder, mustard powder, cayenne and salt in a large bowl.
- 3
Rub in the butter with your fingertips until the mixture looks like fine breadcrumbs.
- 4
Stir in 100 g of the cheddar, keeping the rest for the tops.
- 5
Make a well in the centre, pour in most of the milk and mix with a table knife into a soft, slightly sticky dough, adding the rest if dry patches remain.
- 6
Turn the dough onto a floured surface and pat it gently into a round about 2.5 cm thick, without kneading.
- 7
Cut out rounds with a floured 6 cm cutter, pressing straight down, then gather the trimmings lightly and cut again.
- 8
Set the scones on the tray, brush the tops with milk and sprinkle with the remaining cheese.
- 9
Bake until well risen and golden, with the cheese on top crisp and browned.
- 10
Cool on a wire rack for a few minutes, then serve warm, split and buttered.
Notes
- A strong, mature cheddar gives the fullest flavour. Mild cheese barely comes through once baked.
- Handle the dough as little as possible. Kneading makes the scones tough and flat.
- Cheese scones are best on the day they are baked but freeze well. Warm them through in the oven from frozen.
Equipment
Large mixing bowl, Grater, Table knife, 6 cm round cutter, Baking tray, Baking paper, Pastry brush, Wire rack