So far, I've covered a handful of recipes for scones here, for you to digest, but they were all for those with a sweet tooth. Today, I'll be sharing with you a recipe for a savory type, most commonly known as cheese scones. These scones are baked in no way different than any of the other scones on my list and can be completed in half an hour tops. It's just that some cheddar is added to the formula for some cheesy flavor goodness.

Also, much like those recipes, this one will call for a combination of self-raising flour and baking powder to get the best rise and make things a little simpler. I'm also throwing in a couple of variations if you like.

The recipe

Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 4 tbsp, 1 tsp (60 g) unsalted butter, cold
  • 1 cup (125 g) grated cheddar cheese
  • 3/4 cup (180 ml) milk
  • Additional milk for washing
  • Additional cheddar cheese for garnishing

Directions

  1. Preheat an oven to 200°C and Line the surface of a baking sheet with baking parchment.
  2. Sift together the flour, salt, and baking powder in a bowl and whisk until combined. Pulse together the dry mixture and butter in a food processor until the combined contents turn mealy. Do not over mix them.
  3. Transfer the dry mixture to a bowl and make a well in the center. Add the milk and grated cheddar cheese to the well and stir to form a crumbly dough. It's alright if the dough crumbles.
  4. Put all of the dough on a whiteboard or flat surface dusted with flour. Gently knead the dough together, gathering and folding the crumbly parts over the mass using a scraper or hands. Gently pat down the dough and sprinkle flour on the top. Shape the dough into an 8 x 13 x 3/4-inch rectangular shape. Fold in the short ends of the dough on top of each other like a written letter. Repeat everything 2 more times, maintaining the size and shape of the dough.
  5. Cut out 12 discs from the dough with a lightly flour-dusted 2 1/2-inch biscuit cutter. Avoid twisting the cutter and cutting down in a slant to ensure the scones rise properly when baked.
  6. Place all 12 scones onto the parchment lined baking sheet in a 3 x 4 row and well apart from each other. Gently and lightly brush the surfaces of the scones with the milk.
  7. Bake for 10-15 minutes or until the scones have risen and turned golden in color. Remove from the oven and leave to cool for a few minutes.
  8. Serve the cheese scones sprinkled with grated cheddar on top.

Serves: 12

Variations

  • Parmesan scones - Substitute Parmesan for the cheddar cheese.
  • Blue cheese scones - Substitute blue cheese for the cheddar cheese.
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