|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.|
Scones are the backbone of British baking whether sweet or savory, especially when served with a traditional Afternoon Tea.
Cheese scones are the kings of the savory scone and are made so quickly and easily. They make a lovely substitute for a light lunch and so are perfect to pop in the lunch box.
Scones can be eaten hot but not straight from the oven. They will need to cool slightly or alternatively, they are good served cold. They are also best eaten fresh but will keep for a day or two in an airtight box, though they will need a quick warm through before serving. They also freeze very well.
This recipe is for a cheese scone but these can quickly be changed to fruit, and or any other flavor you may want to add, (cherry, cranberry, lemon, orange and so on) check out the notes below.
- 2 cups/225g self-raising flour
- 2oz/55g cold butter (cut into small cubes)
- 1 level teaspoon baking powder
- 1/2 cup/55g grated cheese plus 1/2 cup/55g extra for sprinkling
- 1/2 teaspoon dry mustard
- 1/2 tsp salt
- 1/4 pint/150ml milk
- 1 egg beaten with a little milk
Heat the oven to 400 F/205C/Gas 6.
Generously grease a baking sheet with butter, then sprinkle with a little flour; this will help stop the scones sticking.
Sieve the self-raising flour into a large baking bowl and add the butter, the baking powder and salt. Rub the butter into the flour your fingertips, working as quickly as you can. The mixture is ready when it resembles fine breadcrumbs.
Add the finely grated cheese and dry mustard powder to the mixture and 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 on to a floured board or work surface and knead very lightly until just smooth, then lightly roll out to 3/4 inches/2cm thick.
Cut rounds with a 3 inches/7.5cm cutter or cut into triangles with a sharp knife.
Place on the baking tray and brush with the beaten egg and milk mixture. Sprinkle with grated cheese then bake near the top of the hot 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.
- Scones will keep perfectly well for a couple of days if stored in an airtight box, though they are best eaten fresh.
- If you do have to store your scones, then refresh them with a few minutes in a hot oven; you will be surprised just how well they spring back to life.
- Scones freeze very well including cheese ones.