A good cheese scone should be crunchy on the outside, incredibly soft and fluffy on the inside, and filled with savory cheddar cheese. These scones tick all those boxes and bonus they are quick and easy to make. These scones are definitely best the day you make them but they will keep for 3 days in an airtight container at room temperature.
prep time: 15 mins
Cook time:10-15 mins
3 Cups or 375g Flour
2 tablespoon Baking Powder
1 tablespoon of Salt
1/4 tablespoon of Cayenne Pepper
60g or 1/4 Cup or 1/2 Stick Butter
1 1/2 Cups or 150g Cheddar Cheese
1 cup or 250ml Milk
1.Start with your dry ingredients. In a large-sized mixing bowl measure out your flour. You’ll need 3 cups or 375g of standard or all-purpose flour. Next, measure out two tablespoons of baking powder and add it to the bowl. Finally for the dry ingredients add a good few pinches of salt, as well as a 1/4 tsp of cayenne pepper. Give the dry ingredients a good mix together with a wooden spoon before move on to the remaining ingredients.
2. Next, you’ll need 60g, 1/4 cup, 4 Tbsp, or 1/2 a stick of butter. Using a knife cut the butter up into smaller pieces and add it to the bowl with the dry ingredients. What you’re doing here is getting all of the flour-coated in the butter. Add the cheese to the bowl and use your wooden spoon to combine the ingredients together. Once the cheese is evenly mixed through, lastly you’ll need 1 cup or 250ml of milk.
3.Gently fold the scone dough together with a spoon. You’ll probably have a pretty dry-looking dough but don’t add any more milk as it will start to come together. Start to fold it over itself, Shape it into a really long rectangle and add your extras like feta cheese and caramelized onion to one half, fold the scone dough over on itself, kind of like a sandwich.
4. Place the cheese scones onto a lined baking sheet, spacing them well apart as they will puff up a lot in the oven. You can see those layers that I was talking about before from folding the scone dough over itself a few times. Use a pastry brush and brush the tops of the scones with a little milk, this helps them brown really beautifully. Alternatively, you could also use an egg wash but the milk does a good job and finally top with a little extra shredded cheese.
5.Bake the scones in a 220C or 420F oven for about 20-25 minutes or until they’ve puffed up and are a deep golden brown. If you have made the scones smaller they will need closer to 15 minutes. Let the scones cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. It’s best to reheat them slightly in the oven or microwave for a few seconds to freshen them up before serving. Hope so you enjoy the recipe, if you like chocolate cake recipes you can visit.