These are a firm favourite with all who’ve tried them. These are the best cheese scones I’ve ever had (and they taste beautiful, dunked in leek and potato soup).
8oz self raising flour
Pinch of salt
1 tsp baking powder
1 egg (beaten)
2-4 tbsp buttermilk/milk/natural yoghurt
1tsp of dried mustard/mustard powder
Approx 4oz grated mature cheddar cheese (saving some for the tops of the scones)
Worcester sauce or balsamic vinegar.
Sift flour into a bowl. Rub in the butter and then add salt, mustard, paprika and baking powder AND cheese. Mix together then add the egg and buttermilk/milk or natural yoghurt..
Mix to a soft dough, roll out to the height of your scone cutter and cut out, placing the scones on a pre lined tray. (Tip – my mum once gave me a piece of advice and I always use it when making scones. Don’t overwork the dough and handle it as little as possible. The scones will more likely than not, not rise properly and won’t have that fluffiness).
Put a little grated cheese on each of the scones and sprinkle a little of the Worcester sauce or balsamic onto the cheese.
Bake at gas mark 7 for 10-13 minutes, check after 10.
I though it time to update this with a couple of experimental versions of this that have been perfected and improved upon.
First up are Stilton Cheese Scones
these are made in exactly the same way as above, however you also crumble in a good handful of stilton cheese into the mix – make sure it’s crumbled and not grated . This way you’re left with lovely tasty pockets of stiltony goodness. Then as well as the cheddar, using a fine grater (I use one of the Microplane style graters) grate some of the stilton over each scone.
Black Pudding Cheese Scones
Again make up the cheese scone mix, but before you add the egg and milk, crumble in around 30g of black pudding (I use Bury black pudding). When the scones are cut out and on the tray, crumble over some more pudding and then top with the cheese. These are lovely and at their best when they’re still warm.
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