Here’s a simple and delicious recipe for Cheese Scones:
Ingredients:
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp mustard powder (optional, for added flavor)
- ¼ tsp cayenne pepper (optional, for a subtle kick)
- ½ cup (50g) grated cheddar cheese (plus extra for topping)
- 3 tbsp unsalted butter, cold and diced
- ⅔ cup (160ml) milk (plus extra for brushing)
Instructions:
- Preheat the Oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Dry Ingredients:
- In a large mixing bowl, combine the flour, baking powder, salt, mustard powder, and cayenne pepper.
- Stir in the grated cheese, reserving a small handful for the topping.
- Rub in the Butter:
- Add the cold, diced butter to the dry mixture.
- Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Add the Milk:
- Make a well in the center of the mixture and pour in the milk gradually.
- Mix gently with a knife or fork until a soft dough forms. Be careful not to overwork the dough.
- Shape and Cut:
- Lightly flour a work surface and turn out the dough.
- Pat or roll it to about 1-inch (2.5 cm) thickness.
- Use a round cutter (2–3 inches in diameter) to cut out scones, re-rolling the scraps as necessary.
- Top and Bake:
- Place the scones on the prepared baking sheet, spacing them apart.
- Brush the tops lightly with milk and sprinkle the reserved cheese on top.
- Bake:
- Bake for 12–15 minutes or until the scones are golden and risen.
- Cool and Serve:
- Transfer to a wire rack to cool slightly.
- Serve warm with butter or enjoy as is!
Tips:
- Use extra mature cheddar for a bolder cheese flavor.
- Add finely chopped chives or parsley for a herby twist.
- Store leftovers in an airtight container for up to 2 days and reheat gently before serving.
Enjoy your cheesy treat! 🧀✨