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!)
Prep Time | 10 mins |
Cook Time | 12 mins |
Passive Time | 5 mins |
Servings |
scones
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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
Ingredients
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Instructions
- Heat the oven to 220C. 425F
- Put the flour, baking powder, salt and mustard powder into a large mixing bowl and whisk together until smooth and well combined.
- Grate in the butter, then rub it in with your fingertips until it looks like wet sand.
- Finely grate in the cheese, add the chives, and then stir to combine.
- 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.
- 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.
- Put on a baking tray and brush the egg and milk mixture.
- Bake for about 12 minutes until golden. Allow to cool slightly on a rack before splitting open.
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