Originating from British teatime traditions, these golden, flaky cheese scones are perfect as a snack, a side for soup, or even as a base for creative sandwiches. They offer a delightful contrast between their crisp, buttery exterior and soft, cheesy crumb. They are delicious for any occasion.
ingredients
- 375g Self-raising flour
- 90g butter
- 5g baking powder
- 150g smoked cheddar
- 175ml full-fat milk
- 85ml plain yoghurt
instructions
for the scones
- Prepare the flour and butter mixture: Add the flour and cold, diced butter into the bowl of a stand mixer. Using the paddle attachment, mix on low speed for 30 seconds, until the mixture resembles fine breadcrumbs. This technique evenly distributes the butter, giving the scones a flaky and tender texture.
- Grate the smoked cheddar: Use a Microplane or fine grater to shred the cheddar into delicate strands. This ensures the cheese blends smoothly into the dough, creating a consistent cheesy flavour.
- Add the remaining ingredients: Sprinkle the grated cheese into the flour mixture. Add any additional dry ingredients, such as salt, pepper, or herbs. Pour in the milk gradually and work the mixture into a dough at low speed. Mix for 2 minutes until the dough comes together smoothly. Avoid overworking the dough to keep the scones light and tender.
- Shape: Transfer the dough onto a lightly floured surface. Gently pat it into a rectangle about 3-4 cm thick. Use a round cutter or knife to cut the dough into individual portions. Ensure they are relatively tall, as this will give you beautifully fluffy scones.
- Prepare for baking: Place the scones on a lined baking tray, leaving a small gap between each one to allow for expansion. Sprinkle the tops with a bit more grated cheddar—this creates a golden, cheesy crust during baking.
- Bake: Preheat the oven to 190°C (375°F). Bake the scones for 10-12 minutes or until they are golden brown on top and firm to the touch. The cheese on the surface should bubble slightly, forming a crispy layer of goodness.
- Serve and enjoy: Let the scones cool slightly before serving. These scones are best enjoyed warm with a pat of butter or alongside your favourite soup or salad.