Cheese scones
Here’s my recipe for the best cheese scones ever (really!)
Ingredients
| 60 g | Butter, straight from the fridge, diced |
| 270 g | Flour, plus extra to dust |
| 1 ½ Tbsp | Baking powder |
| ¼ tsp | Cayenne pepper, or ½ tsp smoked paprika |
| 2 tsp | Caster sugar |
| 1/8 tsp | Salt |
| 210 g | Buttermilk, plus extra for glazing (or use 180g plain yoghurt and 30g full fat milk) |
| 50 g | Mature cheddar, diced (or try diced feta) (Main) |
| 30 g | Mature cheddar, coarsely grated (Main) |
| 30 g | Parmesan cheese, grated (Main) |
Directions
- Heat oven to 210C.
- Blitz the butter, flour, baking powder, cayenne pepper, sugar and salt in a food processor for 10-15 seconds until coarse crumbs.
- Pour the buttermilk into a mixing bowl, add the flour mixture and gently mix with a metal knife or spoon until the mixture is mostly coming together, but there are still floury and dough sections — be careful not to overwork it.
- Mix the cheeses together and add to the dough.
- On a lightly floured work surface, roll out the dough to 2½ cm thick. Starting from the outside of the dough, cut out the scones. Press straight down, don't twist the cutter. Lay a few centimetres apart on a parchment-lined baking tray.
- Glaze with the extra buttermilk.
- Bake for 12-15 minutes or until golden on top.
- Take from the oven, leave to cool for 90 seconds or so, then transfer to a cake rack. This prevents them from getting a soggy bottom.
See Peter's tips for making sconeshere