Savoury home made cheese scones are delicious as a snack, with a cuppa or as part of an afternoon tea.
Cheese scones can be made quickly and easily as you can see in this traditional cheese scone recipe. Scones can be eaten hot but not straight from the oven, they will need to cook slightly or alternatively they are good served cold. Scones are also best eaten fresh, they will keep for a day or two in an airtight box, but once kept warm through before serving. They also freeze very well.
The success of the perfect scone depends on working as quickly and as lightly as possible, keeping all the ingredients as cool as possible and to make sure your scones are light, fluffy and well risen have a look at these simple tips to making the perfect scone.
Cheese scones can be made quickly and easily as you can see in this traditional cheese scone recipe. Scones can be eaten hot but not straight from the oven, they will need to cook slightly or alternatively they are good served cold. Scones are also best eaten fresh, they will keep for a day or two in an airtight box, but once kept warm through before serving. They also freeze very well.
The success of the perfect scone depends on working as quickly and as lightly as possible, keeping all the ingredients as cool as possible and to make sure your scones are light, fluffy and well risen have a look at these simple tips to making the perfect scone.
How to Make Perfect, Light Scones
This recipe is for a cheese scone but these can quickly be changed to fruit, and or any other favour you may want to add, (cherry, cranberry, lemon, orange and so on) check out the notes below or you can check out the Easy, Traditional Scone RecipePrep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 - 8 scones depending cutter
Ingredients:
- 225g/2 cups self raising flour
- 55g/½ stick cold butter, cut into small cubes
- 1 level tsp baking powder
- 1/2 cup /50g grated cheese plus 1/2 cup /50g extra for sprinkling
- 1/2 tsp dry mustard
- ½ tsp salt
- 150 ml/¼ pint milk
- 1 egg beaten with a little milk
Preparation:
- Heat the oven to 400°F/205°C/Gas 6
- Generously grease a baking sheet with butter then sprinkle with flour.
- Sieve the self raising flour into a roomy baking bow, add the cubed butter, the baking powder and salt. Quickly rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
- Add the grated cheese and dry mustard powder to the mixture and mix well.
- Make a well in the center of the mixture and using a dinner knife, stir in enough milk to make a soft, pliable dough, if you add too much sprinkle with a little flour to prevent the dough from being too sticky.
- Turn the mixture on to a floured board or work surface and knead very lightly until just smooth then lightly roll out to 2cm / 3/4" thick.
- Cut rounds with a 7.5cm/3" cutter or cut into triangles with a sharp knife.
- Place on the baking tray and brush with the beaten egg and milk mixture. Sprinkle with grated cheese then bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
- Cool on a wire rack before eating.
