Cheese Scones
Cheese Scones made with half-and-half white and wholemeal flour and a touch of spice.
Servings: 8 scones
Ingredients
- 120 g strong Cheddar cheese , divided
- 1 large egg
- 150 ml milk
- 125 g wholewheat flour
- 125 g self-raising flour
- 1 teaspoon 5ml baking powder
- ½ teaspoon salt (2.5ml)
- 1 teaspoon dry mustard powder (5ml)
- pinch cayenne pepper
- 50 g butter
Equipment
Instructions
Preparation:
- Set the oven to 230°C/ 210°C fan/ gas mark 8/ 450°F
- Grease the baking tray with a little butter or use a liner (which you don’t need to grease)
- Sift a little flour onto your worktop or rolling out mat
- Grate the cheese
- Put the egg in a measuring jug and make up the amount to 160ml with milk. Beat with a fork until mixed in
To make the cheese scones:
- Put all the dry ingredients into a large mixing bowl. Mix them together well(Both flours, baking powder, salt, mustard powder, cayenne)
- Add the butter and rub it in with your fingertipsTo rub in, have your palms up and move your thumbs over fingers from the little fingers inwards
- Add the grated cheese, leaving about 20g out for the topping, and stir in
- Add the milk/egg mix and combine to make a smooth dough. Using your hands is easiest
- Transfer the dough to the floured surface and either roll out or pat with your hand to make a level top, about 2cm thick
- Cut out the scones and move to the baking sheet. Pull the remaining dough together and repeat until all the dough is used
- Brush the tops of the scones with milk and sprinkle with the remaining grated cheese
- Cook for 15 minutes until golden.
Notes
Storage:
- Cheese scones are best eaten on the day they are made, but will keep for a couple of days in an airtight container in the fridge. Refresh in the oven for 4-5 minutes or the toaster for a minute
- They freeze well for up to a month