Cheese scones - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Easy
Ingredients
- 500 g Self-raising white flour
- 1 tsp Salt heaped
- 3 tsp Cream of tartar
- Black pepper 3 grinds of fresh ground
- 284 ml Buttermilk
- 1 tbsp Olive oil
- 1 tbsp Water cold
- 2 tsp Worcestershire sauce
- 2 tsp Wholegrain mustard
- 1 Egg(s) (free range)
- 25 g Cheddar cheese grated for sprinkling
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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.
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2
In a large bowl combine the flour, salt, cream of tartar, 100g mature cheddar and black pepper.
For this step you'll need:
- 500g Self-raising white flour
- 1tsp Salt heaped
- 3tsp Cream of tartar
- 100g Cheddar cheese grated for sprinkling
- Black pepper 3 grinds of fresh ground
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3
In another bowl combine the buttermilk, olive oil, water, Worcestershire sauce and mustard.
For this step you'll need:
- 284ml Buttermilk
- 1 tbsp Olive oil
- 1 tbsp Water cold
- 2tsp Worcestershire sauce
- 2tsp Wholegrain mustard
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4
Make a well in the centre of the flour mixture and pour in the buttermilk mixture.
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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.
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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.
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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.
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8
Brush each scone with the beaten egg and evenly sprinkle on the remaining 25g grated Cheddar cheese.
For this step you'll need:
- 1 Egg(s) (free range)
- 25g Cheddar cheese grated for sprinkling
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9
Bake in the oven for 20 minutes or until risen and golden, covering with foil if the cheese begins to brown too much.