Cheese Scones Recipe
3 Reviews
How to make cheese scones:
These melt-in-the-mouth cheese scones are the perfect addition to a homemade soup or stew. We love eating ours fresh out of the oven, with a slather of butter.
Follow these nine easy steps, and in less than 40 minutes you'll have baked a batch of 12 delicious cheese scones.
Which cheese should I use in my scones?
We use cheddar cheese in our recipe, but any other hard strong cheese like Red Leicester or a bit of Parmesan would also work.
Looking for a fruity alternative? Try out our fruit scones.
Ingredients
- 500gAllinson's Self Raising Flour
- 1 tspSalt (heaped)
- 3 tspCream of tartar
- 100gCheddar cheese (mature, grated)
- Black pepper (3 grinds of fresh ground)
- 284mlButtermilk
- 1 tbspOlive oil
- 1 tbspWater (cold)
- 2 tspWorcestershire sauce
- 2 tspWholegrain mustard
- 1Egg(s) (free range)
- 25gCheddar cheese (grated for sprinkling)
Method
Step 1
Preheat the oven to 220°C (200°C fan, gas mark 7). Lightly oil and flour your 23 x 29 baking tray and put to one side.
Step 2
In a large bowl combine the flour, salt, cream of tartar, 100g mature cheddar and black pepper.
Step 3
In another bowl combine the buttermilk, olive oil, water, Worcestershire sauce and mustard.
Step 4
Make a well in the centre of the flour mixture and pour in the buttermilk mixture.
Step 5
Using your hand, spread your fingers wide and mix the buttermilk and flour mixtures together until well combined, adding a little more cold water if the mixture is a little too dry to come together.
Step 6
Sprinkle a work surface with a little extra flour and place your dough in the centre. Using a rolling pin, roll out the dough to approximately 2.5 cm thick.
Step 7
Cut cirlces out of the dough, and place close together on the prepared baking tray. Repeat this process until the dough has been used.
Step 8
Brush each scone with the beaten egg and evenly sprinkle on the remaining 25g grated Cheddar cheese.
Step 9
Bake in the oven for 20 minutes or until risen and golden, covering with foil if the cheese begins to brown too much.