Fluffy Cheese Scones
User Reviews
4.9
Fluffy Cheese Scones
Description
This recipe begins by mixing dry ingredients—flour, leavening agents, salt, pepper, and herbs—then rubbing in softened butter until the mixture resembles coarse crumbs. Cheese is folded in, followed by egg and milk to create a sticky dough. Rolled to about 2 cm thick, the dough is cut into rounds or triangles. An optional egg wash creates a shiny, golden surface once baked at a high temperature for around 10 minutes.
The resulting scones have a tender crumb with a slightly crisp exterior, punctuated by the sharpness of mature cheese and herbal notes. They make a satisfying snack or accompaniment to meals. Variations include swapping rosemary for crushed walnuts or sundried tomatoes for differing flavors.
Notes detail that the recipe yields 10-12 scones, with two scones providing about 293 calories. Buttermilk can be used to replace the milk for a different rise, omitting some baking powder, though the author prefers milk-based versions. Precise measurement by weight is recommended for best results.
Ingredients
- 250 g (9oz/ 2 cups) all-purpose flour T55, plain
- 11 g (1 tablespoon scant) baking powder (use only 1 teaspoon if using self-raising flour)
- 1 teaspoon bicarbonate of soda
- pinch salt
- pinch black pepper
- 50 g (2oz/ ¼ cup) butter at room temperature, unsalted
- 100 g (3.5oz/ 1 cup) cheese Cheddar, French Comté, Mimolette, finely grated
- 1 tablespoon rosemary or fresh thyme, chives, dried Herbes de Provence, finely chopped
- 1 egg @60g
- 100 ml (3.5fl oz/ ½ cup) milk (whole or semi-skimmed)
Scone Glaze or Wash
- 1 egg optional, yolk
- 1 tablespoon milk
- 1 teaspoon sesame seeds optional, or poppy seeds
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
- Yields 10 to 12 scones, with two scones providing approximately 293 calories.
- Use mature, strong cheeses like cheddar, mimolette, parmesan, comté, or gruyère for best flavor.
- Replacing milk with buttermilk requires omitting 1 teaspoon of baking powder but may affect rise; the recipe author prefers milk versions.
- Crushed walnuts or finely chopped sundried tomatoes can replace rosemary for flavor variations.
- Accurate measurement with digital kitchen scales in grams is recommended for consistent results.
User Reviews
Overall Rating
4.9
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