Soft and savoury, there’s nothing better than hot cheese scones with a thick layer of butter melting on top. Perfect for breakfast, coffee time, or a late-night snack.
Cook time: 30 minutes
Portions: 8-10
Ingredients
- 450g self-raising flour
- 1 teaspoon salt
- 2 teaspoons wholegrain mustard
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoons baking powder
- 50g butter or margarine
- 300g grated cheese
- 2 eggs
- milk
Method
Step one: Preheat your oven to 200°.
Step two: Measure your flour, salt, mustard, spices, and baking powder into a large mixing bowl. Add your butter/margarine and use your fingertips to completely rub it in (be prepared for a mess). Stir in 200g of your grated cheese.
Step three: Break the eggs into a measuring jug if you have one (if not, eyeball it in a bowl), and use milk to make it up to 300ml. Gently stir this into the dry mixture bit by bit to avoid making it too wet.
Step four: Turn out the mixture onto a floured surface and knead lightly. Use a rolling pin (or a wine bottle) to roll to a thickness of 3-4 cm. Use a cutter or a wine glass with a diameter of roughly 8cm to cut your scones into shape.
Step five: Place them on a lightly greased baking tray and use what’s left of your egg/milk mixture to glaze the top. Sprinkle with the last of the grated cheese, and bake for 12-15 minutes, or until golden brown.
Quick Tips
- Tap the bottom of the scone. If it sounds hollow, it’s baked through.
- To fully enjoy, serve warm with proper butter and, if you’re feeling fancy, some red onion chutney.
- Buy your cheese pre-grated to save time, effort, and washing up!
Featured image credit: Pexels.com