Andy Montoya
There's nothing quite like a warm, fluffy cheese scone. Whether you're making them for a picnic, a snack, or to enjoy with tea, they're a delicious savoury treat. And the best part? They're easy to make using cup measurements! All you need are a few simple ingredients: flour, butter, cheese, milk, and perhaps an egg and some mustard powder. You'll also need a few tools like a cheese grater, measuring cups and spoons, and a rolling pin. Once you've gathered your ingredients and tools, you can start by preheating your oven and mixing your dry ingredients. Then, you'll add in the butter, followed by the cheese, and finally, the milk. Don't overmix the dough! The less you touch it, the better. Cut out your scones, brush them with milk, and bake until golden. Enjoy your delicious, freshly baked cheese scones!
| Characteristics | Values |
|---|---|
| Oven temperature | 220°C/Fan 210°C/428°F or 200°C/390°F (180°C fan-forced) |
| Ingredients | Flour, baking powder, salt, pepper, mustard powder, butter, cheese, milk, egg, spring onion, cayenne pepper, cream, natural unsweetened yogurt |
| Equipment | Measuring cups, measuring spoons, digital scales, cheese grater, rolling pin, wire rack, pastry blender, food processor |
| Process | Mix dry ingredients, rub in butter, add cheese, crack egg into a measuring jug and add milk, mix until a soft dough forms, roll out dough, cut scones, brush with milk, bake |
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What You'll Learn
Ingredients: flour, butter, cheese, mustard powder, egg, milk
Ingredients:
- 2 cups (250g) self-raising flour (or 2 cups of plain flour with 2 tsp of baking powder)
- 1/4 cup (60g) butter
- 1 cup (125g) cheddar cheese, grated
- 1/2 tsp mustard powder
- 1 egg
- 2/3 cup (160ml) milk, plus extra if needed
- A pinch of salt
Instructions:
- Preheat your oven to 220°C/200°C fan/425°F. Line two baking trays with greaseproof or parchment paper.
- Measure the flour into a bowl and add the pinch of salt.
- Weigh the butter, then cut it into small pieces and add to the flour.
- Rub the flour and butter together with your fingertips until it resembles fine breadcrumbs.
- Grate the cheese and add it to the flour mixture, along with the mustard powder. Mix until well combined.
- Crack the egg into a measuring jug and whisk together with the milk.
- Make a well in the centre of the flour mixture and pour in the egg and milk.
- Fold the mixture together using a spatula or wooden spoon, then use your hands to form a soft dough ball. Add a little extra milk if the dough is too dry, but be careful not to make it too wet or sticky.
- Place the dough on a lightly floured surface and roll it out into a rectangle, about 7x10 inches (17cm x 25cm).
- Cut out scones using a round cutter (about 2.5 inches/6 cm in diameter) and place them on the prepared baking trays.
- Brush the tops of the scones with a little milk and sprinkle with grated cheese.
- Bake in the oven for 10-15 minutes, or until they have risen and turned a golden brown colour.
- Serve warm with butter or extra cheese.
Optional: For a more savoury bite, you can add a pinch of cayenne pepper or garlic powder to the dough, or mix in some wild garlic leaves with the milk.
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Oven temperature: preheat to 220°C/425°F
Preheating your oven to 220°C/425°F is crucial for achieving the perfect cheese scones. This temperature falls within the recommended range of 190°C to 218°C (375°F to 425°F) for baking scones.
Preheating your oven ensures that your scones will bake evenly and helps to create a balanced rise and a golden crust. It is essential to get your oven nice and hot before baking scones, as this initial high heat is what produces a light and fluffy texture.
While every oven is different, and slight adjustments may be needed, preheating to 220°C/425°F is a good starting point for baking cheese scones. This temperature setting will help you achieve the desired golden brown exterior and a fully cooked interior.
Additionally, preheating your baking tray alongside the oven is a useful tip. This extra heat from the tray will help your scones bake more evenly and efficiently.
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Mix dry ingredients: rub butter into flour
To mix the dry ingredients and rub butter into flour for cheese scones, follow these steps:
First, measure and add the flour to a bowl. You can use plain/all-purpose flour, or if you only have self-raising flour, that will work too—you'll just need to reduce the amount of baking powder you add later. Add a pinch of salt to the flour. If you want to add other dry ingredients like sugar, baking powder, mustard powder, or cayenne pepper, add them now. Mix the dry ingredients together.
Next, weigh out your butter. It's best to use cold butter, as warm butter can get messy. Cut the butter into small pieces and add them to the flour. Now, rub the butter into the flour with your fingertips or a pastry blender until the mixture resembles fine breadcrumbs. If you're using a food processor, pulse the dry ingredients once, then add the butter and pulse a few more times until the largest butter pieces are pea-sized.
Once the butter is incorporated, you can add your grated cheese and any other flavourings, like spring onions or red pepper. Mix everything together with your hands, and you're ready to add the wet ingredients!
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Add cheese, milk, and egg: mix to form dough
To make cheese scones, you'll need to add cheese, milk, and an egg to your flour mixture. This will form a soft but firm dough. Here's a detailed guide to this step:
Grate the Cheese
First, grate your cheese. You can use a standard cheese grater for this step. The amount of cheese you'll need may vary depending on your recipe, but typically, you'll need about 1-2 cups of grated cheese for a standard batch of cheese scones.
Measure the Milk
Crack an egg into a measuring jug and then add milk to it. The total volume of liquid (egg and milk combined) should be around 160ml or 2/3 cup. Whisk the egg and milk together with a fork until well combined.
Make a Well in the Flour Mixture
In a large mixing bowl, create a well in the centre of your flour mixture. You should have already added the dry ingredients (flour, baking powder, salt, and any spices or seasonings) and combined them. Now, it's time to incorporate the wet ingredients.
Slowly Add the Milk Mixture
Gradually add the milk and egg mixture to the well in the flour, mixing continuously. You can use a fork or a spatula for this step. Avoid adding all the liquid at once, as you might not need it all. The goal is to achieve a soft but not too sticky dough.
Bring the Dough Together
Once you've added enough liquid and the dough is starting to come together, use your hands to gently bring it together into a ball. Try not to overwork the dough, as this can affect the texture of your scones.
Adjust Consistency and Add-ins (Optional)
At this stage, you can adjust the consistency of your dough if needed. If it's too dry, you can add a small amount of extra milk. If it's too sticky, you can sprinkle in a little extra flour. Some recipes also suggest adding in some chopped spring onions, crispy onion bits, or red pepper at this stage for extra flavour.
Remember, when it comes to making scones, practice makes perfect! Each time you bake, you'll get a better feel for the dough's ideal consistency. So, don't be afraid to experiment and adjust the recipe to your liking.
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Shape and bake: cut out scones,
Now it's time to shape and bake your scones. First, cut them into your desired shape—rounds or triangles are common. If you're making rounds, pat the dough down to about 1-2 cm thick and cut out circles with a cutter or a glass. If you're making triangles, roll the dough out into a circle about 1" thick and then cut it into 8 triangles of roughly the same size. You can also make mini scones by cutting out smaller rounds and baking them for a couple of minutes less.
Place your scones on a baking tray, leaving about 5 cm of space between them. Brush the tops with a little milk and scatter with cheese or sprinkle with cayenne pepper.
Bake in the centre of the preheated oven for 10-20 minutes, depending on the size of your scones, until they are a beautiful golden colour. Keep an eye on them in the last 5 minutes of baking, as all ovens vary.
Once they're done, let them sit on the tray for a few minutes until they're cool enough to handle, then transfer them to a wire rack to cool completely. But don't forget—they're delicious served warm with butter!
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