Simple Cheese Scones
In all honesty I am not sure which I prefer the most, a savoury scone or a fruit scone, and even at times a plain and simple scone topped with jam and cream (or cream and jam depending on which British county you come from – a debatable question!).
Anyway, for those of you who love a savoury scone then please try this simple yet so delicious cheese packed scone. Great with a coffee or perfect for afternoon tea.
If you are a beginner please have a look at the Medjool Date Scones instruction video, as this will provide insight to the basic ‘method’ of making a scones, which it is important to understand for both savoury and sweet in order to guarantee success.
In brief, however, try to always follow these tips:
- Weigh and measure your ingredients accurately.
- Work always with light hands and fingertips.
- Aerate the flour at all times, especially when using the ‘rubbing in method’ to incorporate the fat.
- Do not roll out or pat the dough too thin when cutting the shapes.
- Scones are scones, not biscuits!
Finally, if scones are a favourite as they are to me, please try the following recipe and of course, the Medjool Date Scone link above:
Yoghurt Wholemeal Scones Yoghurt Wholemeal Scones
Ingredients
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450g plain flour- sieved
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6 tsp baking powder
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Pinch of salt- optional
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75g butter- chilled and cubed
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200 ml milk- 50 ml extra if need be
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200g tasty cheddar cheese- for scone and topping
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1 tsp dried mustard powder
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Small pinch of cayenne- topping and optional
Instructions
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01 Sift the flour, baking powder and mustard powder into a large bowl. Add a pinch of salt (optional).
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02 Add the cubed chilled butter and cut into the flour with two flat bladed knives. When ready rub between the fingers until resembles fine breadcrumbs.
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03 Now add 3/4 of the grated cheese, leaving a small amount for the topping, and finally the milk. Bring together to form a soft dough. If too dry add more milk (50ml or less should be enough).
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04 Turn the dough out onto a lightly floured board and with medium sized floured cutter, cut the dough into 8 round shapes. If cutter not available cut into squares with a knife.
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05 Place each scone onto a lightly floured flat baking tray and brush each top with a light wash of extra milk. Top each scone with grated cheese and a pinch of cayenne if desired.
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06 Place in a preheated hot oven and bake until golden brown.
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07 Serve hot or cold.
Notes
This recipe works well using white plain flour or wholemeal. I have made them with self-raising flour but somehow I find not quite so good as the plain flour, and if I do use self-raising I still like to add 3 tsp of baking powder. The best cheese to use is a strong 'tasty' cheddar, which really gives the best flavour after baking. I have also baked the scones on non stick baking paper rather than a floured tray, which works just as well. Scones keep about 2-3 days in a plastic container, with often a quick 1 minute re-heat via the microwave to bring back to their original freshness. Finally, just to share, I used a 7cm round cutter to make these scones.
