Updated: Apr 30, 2020
Cheese scones are an easy bake with ingredients that you'll be sure to have in your cupboard. Fuss-free and from start to finish taking about half an hour.
The reason I got the urge to make this batch of cheese scones is that I had some milk whereby the use by date was coming up so instead of throwing it away, I used it up in this delicious savoury bake.
225g self-raising flour, plus extra for dusting
½ tsp salt
½ tsp cayenne pepper
1 tsp baking powder
55g chilled butter, cut into cubes
120g grated mature cheddar
110ml milk, plus a little extra for the wash
In a bowl, mix together, the flour, salt, cayenne pepper and baking powder
Then add in the chilled, cubed butter and using the tips of your fingers, combine till you get what resembles fine breadcrumbs (be sure to not overwork the butter so it stays as chilled as possible)
Add in 100g of the grated cheese to the dough
Make a well in the dry ingredients and gradually add the milk, incorporating to form a dough
Tip the dough onto a floured surface and kneed for a couple of minutes
Pat out with your hand to about 2-3 cm thick and using a straight-edged 6cm cutter, cut out your scones (cut straight down rather than twisting and turning, I recall Mary Berry saying this but I can’t quite remember why)
Brush the top of scones with some milk, this will help them turn golden in colour
Top the scones with the remaining grated cheese
Bake in a pre-heated oven at 200°C for 15 minutes
The secret of good scones is not to handle them too much before baking.