United Kingdom · United Kingdom
Cheddar Scones
Savory flour scones with cheddar and a tender buttery crumb.
Cheese scones belong to the afternoon-tea tray rather than to breakfast, and they are cut into wedges with a scissor lift that gives the uneven edge everyone recognises. Strong cheddar goes in during the rubbing-in stage so it stays in visible lumps rather than melting into the flour. They are best eaten the day they are baked.
Ingredients
- plain wheat flour250 g
- baking powder10 g
- cold unsalted butter, diced50 g
- cheddar, grated100 g
- pasteurized milk150 ml
- salt2 g
Directions
- 1
Heat the oven to 200°C. Mix flour, baking powder and salt. Rub in cold butter until the mixture resembles coarse crumbs, then fold in cheddar.
Small butter pieces remain and flour stays cool. - 2
Reserve 10 ml milk for brushing. Add the remaining 140 ml and bring together without kneading. Pat into a 2.5 cm thick round and cut into 6 scones with a cutter; gently combine scraps once.
Dough holds together but is not smooth or elastic. - 3
Place on a lined baking tray, brush tops with reserved milk and bake for 16–18 minutes. Cool on a rack for 5 minutes before serving.
Scones are risen and golden with no wet dough in the center. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content