|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.|
Cheese scones are the kings of the savory British scone and surprisingly quick and easy to make. The backbone of British baking, sweet and savory scones are commonly served with a traditional afternoon tea. These cheese scones are also a lovely substitute for a light lunch and perfect to pop in the lunch box.
Scones can be eaten hot, but not straight from the oven. Let them cool slightly, and they're very good when served cold. While cheese scones are best eaten fresh, they will keep for a day or two and can be frozen if needed. Just be sure to warm them up quickly before serving.
- 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
- 1/4 pint/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/Gas Mark 6).
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 thickness of 3/4 inch (2 cm).
Cut rounds with a 3-inch (7.5-cm) 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 the remaining grated cheese. 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. Enjoy.
- Scones will keep perfectly for a couple of days if stored in an airtight box.
- If you do have to store your scones, refresh them with a few minutes in a hot oven. You will be surprised just how well they spring back to life.
- All scones freeze very well, including cheese ones. Use waxed or parchment paper between scones to keep them from sticking, then place them in a resealable plastic bag or freezer container. Eat them within three months.