Very Cheesy Cheese Scones
Shop bought cheese scones can't compete with these Very Cheesy Cheese Scones and, as they're ready in about half an hour they're easy to make at any time to enjoy as a snack or to accompany soups and salads.
Ingredients
- 450 g self raising flour plus extra for rolling
- 2 tsp baking powder
- pinch salt
- 50 g butter
- 250 g grated cheese (e.g. mature Cheddar) you can substitute some of the Cheddar with Parmesan, gruyere etc.
- 250 ml yogurt (or milk or buttermilk or any of these diluted with water) plus extra for brushing the tops of the scones
Instructions
-
Preheat oven to 200C/180C Fan/Gas 6 and lightly grease or line a baking tray.
-
Sift together the flour, baking powder and salt into a large mixing bowl.
-
Using your fingertips, rub the butter into the flour, baking powder & salt mixture.
-
Stir 225g of the cheese into the flour mixture.
-
Gradually stir in enough yogurt (or your chosen liquid) to the dry ingredients to start forming a soft but not wet dough.
Note: different flours absorb different amounts of liquid so you may not need all of the 250ml OR you may need a little extra.
-
Briefly and lightly knead the dough on a floured surface to bring together then roll out to approximately 2-3 cm thickness. Cut out scones, re-rolling the scraps to make more. A 6 - 7cm cutter should make 12 scones. Place the cut out scones on the greased baking tray.
-
Brush a little yogurt or your chosen liquid over the tops of the scones then sprinkle with the remaining 25g of grated cheese.
-
Place in the pre-heated oven and bake until risen and golden (13 - 18 min).
-
Transfer to a wire rack to cool a little.
-
Serve slightly warm, split and spread with butter.
Tip: pulling the scone apart rather than cutting will keep the interior fluffy.
-
If not using straight away, cool completely before storing in an airtight container. Use within 2 days or freeze.
Reheat in a microwave or low oven.