|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
British baking has a rich and delicious history, and scones are the backbone of British baking. Whether sweet or savory, they are commonly served with a traditional afternoon tea. Sweet ones are usually accompanied by jam and clotted cream. This recipe goes savory with cheese, which are the kings of the savory British scone and surprisingly quick and easy to make.
One key to light and fluffy scones that rise well is to use a delicate hand when combining the ingredients so the finished product doesn't become overly dense. A good scone will have a bit of a craggy-looking top, and a crumbly but not dry texture; it definitely should not taste like a cake, cookie, or a muffin.
Scones can be eaten hot, but not straight from the oven. Let them cool slightly, and they're also very good when served cold. These cheese scones are also a lovely substitute for or an addition to a light lunch, perhaps with a green salad or a bowl of potato leek soup, and perfect to pop in the lunch box.
This recipe calls for self-rising flour, but if you can't find it or don't have it, you can make your own self-rising flour at home.
- 2 cups/225 g self-rising flour
- 2 ounces/55 g cold butter (cut into small cubes)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup/110 g finely grated cheese (divided)
- 1/2 teaspoon dry mustard
- 2/3 cup/150 mL milk
- 1 egg (beaten with a little milk)
- Optional: butter (for serving)
Gather the ingredients.
Heat the oven to 400 F (205 C).
Generously grease a baking sheet with butter, then sprinkle with a little flour to prevent the scones from sticking.
Sieve the self-rising flour into a large baking bowl. Add the butter, baking powder, and salt. Rub the butter into the flour using your fingertips, working as quickly as possible. The mixture is ready when it resembles fine breadcrumbs.
Add 1/2 cup (55 g) of the finely grated cheese and the dry mustard to the mixture. Mix well.
Make a well in the center of the mixture and, using a dinner knife, stir in enough milk to make a soft, pliable dough. If you add too much, sprinkle with a little flour to prevent the dough from being too sticky.
Turn the mixture out onto a floured board or work surface and knead very lightly until just smooth. Gently roll out to a 3/4-inch (2-cm) thickness.
Cut rounds with a 3-inch (7.5-cm) cutter or slice into triangles with a sharp knife.
Place on the baking tray and brush with the beaten egg and milk mixture. Sprinkle with the remaining grated cheese. Bake on an upper rack in the oven for 15 minutes or until golden brown and well risen.
Cool on a wire rack before eating.
Serve split across the middle and spread with butter. Enjoy.
How to Store and Freeze Scones
- Scones will keep well for a couple of days if stored in an airtight container. Just refresh them in a hot oven for a few minutes and they spring back to life.
- Scones freeze well. Use wax or parchment paper between scones to keep them from sticking, then transfer to a resealable freezer bag or container for up to three months.