Cheese Scones

Method

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1. Heat the oven to 220°C / 425°F and dust a baking tray with flour.

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2. Sift the flour, baking powder, mustard powder, cayenne and salt into a bowl. Rub in the butter until it looks like breadcrumbs.

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3. Stir in three quarters of the cheese.

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4. Add the milk and mix with a knife into a soft, slightly sticky dough. Do not overwork it.

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5. Turn onto a floured surface, pat out to 3 cm thick and cut 8 rounds with a 6 cm cutter, pressing straight down without twisting.

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6. Set the scones on the tray, brush the tops with milk and top with the remaining cheese.

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7. Bake 12 to 15 minutes, until risen and golden.

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8. Cool 5 minutes and serve warm with butter.

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Chef’s Tips

• Press the cutter straight down. Twisting seals the edges and stops the rise.
• Handle the dough as little as possible. Overworked dough is tough.
• Use a mature cheddar. Mild cheese gives a bland scone.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Butter
• Tomato soup
• A pot of tea

Storage & Reheating

Best warm. Keep in a tin 2 days and reheat at 160°C for 5 minutes. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.