Fluffy Cheese Scones
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4.9
102 reviews
Excellent
Fluffy Cheese Scones
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Classic, easy recipe using plain flour - with tips on how to make the fluffiest, high-rise light cheese scones for teatime.
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Ingredients
- 250 g (9oz/ 2 cups) plain (all-purpose) flour T55
- 11 g (1 tablespoon scant) baking powder (use only 1 teaspoon if using self-raising flour)
- 1 teaspoon bicarbonate of soda
- pinch salt & pepper
- 50 g (2oz/ ¼ cup) butter, unsalted (at room temperature)
- 100 g (3.5oz/ 1 cup) Cheese, finely grated (Cheddar, French Comté, Mimolette)*
- 1 tablespoon Rosemary, finely chopped (or fresh thyme, chives, dried Herbes de Provence)
- 1 egg (@60g)
- 100 ml (3.5fl oz/ ½ cup) milk (whole or semi-skimmed)
Scone Glaze or Wash
- 1 egg yolk (optional)
- 1 tablespoon milk
- 1 teaspoon sesame or poppy seeds (optional)
Instructions
- Heat oven to 220°C/425°F/200°C fan/Gas 7. Line a baking tray with parchment paper or a silicone mat.
- Mix together the flour, baking powder/soda, salt, pepper, and rosemary (or other herbs) in a large bowl. Either rub in the butter using your fingers but if you have a mixer, this is even better. Mix just until the butter looks like breadcrumbs in the flour then add the cheese. Add the egg and milk and mix until fully combined. The result should be a sticky, wet dough. If you find it's too dry, add a little bit more milk.
- Roll out on a floured surface to about 2 cm thick (nearly an inch) and using a scone/cookie cutter (6cm/2.5"), cut out medium-sized rounds. Alternatively, to save time or if you don't have cutters, roll into a circle (use a plate as a guide) and cut into triangles with a sharp knife.
- Place on the baking tray and brush with the egg wash - mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for an extra shiny glaze).
- Bake for 10-15 minutes until golden brown.
Notes
- YIELD: Makes 10-12 scones.
- CALORIES: One portion of 2 scones is 293 calories.
- CHEESES: mature, strong cheeses are best such as cheddar, mimolette, parmesan, comté & gruyère.
- BUTTERMILK SCONES: If you replace the milk with buttermilk, omit 1 teaspoon of baking powder, but personally I prefer cheese scones made with milk, as find they rise better.
- WALNUTS: Why not replace the rosemary with crushed walnuts? Delicious with the cheese! (see the Walnut page) or a couple of finely chopped sundried tomatoes
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
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User Reviews
Overall Rating
4.9
102 reviews
Excellent
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