Cheese scones - recipe

Cheese scones

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  1. 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.

  2. 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
  3. 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
  4. 4

    Make a well in the centre of the flour mixture and pour in the buttermilk mixture.

  5. 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.

  6. 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.

  7. 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.

  8. 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
  9. 9

    Bake in the oven for 20 minutes or until risen and golden, covering with foil if the cheese begins to brown too much.

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