Ingredient: cold butter

Recently I’ve been concentrating on perfecting the perfect sweet scone.

We’ve had numerous different concoctions, yesterday was a Strawberry Vanilla, and earlier in the week I made Cranberry Orange with a hint of cinnamon….

Hubby has been whining on about a cheese scone for weeks now, so when in the store earlier I picked up a block of Kerrygold Cheddar and some chives, and acquiesced to his demands!

You don’t have to use Kerrygold, but just make sure you pick up some nice aged cheddar in a block that you can finely grate… non of that waxy pre-shredded stuff….

Let me know what you put on your scones… we just had with butter! (Kerrygold of course!)

Print Recipe

Cheddar & Chive Scones

Course

Scones

Cuisine

English

Prep Time

10 mins

Cook Time

12 mins

Passive Time

5 mins

Servings

scones

Ingredients

• 450 g plain flour or if using self-raising flour omit the baking powder
• 6 tsp baking powder
• 1 tsp salt
• 1 tbsp English mustard powder optional
• 100 g cold butter
• 250 g strong hard cheese like mature cheddar
• 2 tbsp finely chopped chives optional
• 120 ml cold buttermilk will work with regular whole milk
• 120 ml cold water
• 1 egg beaten with a splash of milk for glaze

Course Scones Cuisine English Prep Time 10 mins Cook Time 12 mins Passive Time 5 mins Servings scones Ingredients 450 g plain flour or if using self-raising flour omit the baking powder 6 tsp baking powder 1 tsp salt 1 tbsp English mustard powder optional 100 g cold butter 250 g strong hard cheese like mature cheddar 2 tbsp finely chopped chives optional 120 ml cold buttermilk will work with regular whole milk 120 ml cold water 1 egg beaten with a splash of milk for glaze

Instructions

1. Heat the oven to 220C. 425F
2. Put the flour, baking powder, salt and mustard powder into a large mixing bowl and whisk together until smooth and well combined.
3. Grate in the butter, then rub it in with your fingertips until it looks like wet sand.
4. Finely grate in the cheese, add the chives, and then stir to combine.
5. Mix in the buttermilk and water until the dough just comes away from the edge of the bowl; don’t handle it any more than is necessary.
6. Tip on to a very lightly floured surface and flatten into a rectangle about 2.5cm high. Cut out with a fluted cutter (about 6cm / 2.5" wide for 12 scones), reshaping as necessary while handling the dough as little as possible.
7. Put on a baking tray and brush the egg and milk mixture.
8. Bake for about 12 minutes until golden. Allow to cool slightly on a rack before splitting open.

Recipe Notes

For those of you who like to use American Cup measurement

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