Cheese Scones
The best ever cheese scone recipe you have ever tried.
Servings: 10 scones
Ingredients
- 450 g Self-raising Flour
- Pinch of Salt
- 2 tsp Baking Powder
- ¼ tsp Cayenne Pepper
- 1 tbsp Caster Sugar (Superfine Sugar)
- 50 g Butter or Block Margarine chilled
- 100 g Cheddar Cheese grated
- 200 ml Milk
- 100 ml Crème Fraiche (Sour Cream)
Instructions
- Preheat your oven to 220°c (200°c for fan-assisted oven, Gas Mark 7 or 425°F). Grease two baking sheets with a little excess margarine/butter and set aside.
- Sift the flour, salt, baking powder, and cayenne pepper into a large bowl, holding the sift up to allow some air into them. Gently stir in the sugar.
- Using the tips of your fingers, rub the margarine/butter into the dry ingredients, again, lifting as you do to allow air in. Continue until you have a sandy consistency.
- Keep aside a small amount of the cheese (for topping your scones) and stir through the rest of cheese, before creating a well in the centre of your ingredients.
- Whisk the milk and crème fraiche together before pouring into the well. Using your hands, gently bring the ingredients together to form a soft, slightly sticky dough.
- Turn out onto a floured work surface and gently knead together, before stretching the dough to about 1cm thickness. Fold the dough over itself (like a book) so you have two layers, and gently press together until your dough is about 2cm thick.
- Using a cookie cutter of your choice, cut your scones out and place them onto your pre-greased baking sheets. The smaller your cutter the more scones you will get. Reform and stretch the dough as required to use all of the dough.
- Leave your scones to rest on the tray for about 10 minutes before brushing the tops with some extra milk and topping with the leftover cheese.
- Bake in your preheated oven for 10 minutes. If you are making smaller scones, keep a close eye on them as you may need to reduce the baking time to suit.
- Once cool enough to touch, transfer to a wire rack to cool completely or enjoy whilst still warm.