Cheese Scones

The best recipe for cheese scones!

I always make these cheese scones, so I thought it was about time that I share my recipe for them with you. Personally, I think that this is the ultimate cheese scone recipe.

I prefer cheese scones to sweet scones and there are quite a few sweet scone recipes on the blog so definitely check the recipe for those out on the blog. These make a great cream tea when served with a big pot of English breakfast tea, some brie, chutney and a few slices of apple.

The addition of the mustard and cayenne pepper in these scones give them a bit of a kick and is a little twist on the classic cheese scone. Personally, I like to eat these whilst there still warm with nothing on them. However, you could butter them and serve them with ham, bacon, smoked salmon or extra cheese. They will keep in an airtight container for up to three days. You could also prepare the mixture in advance and bake before serving.

• 225g self-rising flour (plus extra for dusting)
• Pinch of salt
• Pinch of ground black pepper
• 2 tsp cayenne pepper
• 1 tsp baking powder
• 60g butter
• 125g grated cheddar cheese
• 1 heaped tablespoon of mustard
• 150ml milk

• 1 Egg
• 50g grated cheddar cheese

1. Preheat the oven to 200°C and prepare a baking tray with greaseproof paper.
2. Place all the dry in a bowl and mix together.
3. Rub the butter in to the dry ingredients so it resembles breadcrumbs.
4. Add the cheese and mix in.
5. Form a well in the mixture and add the milk and mustard and knead lightly into a dough.
6. Roll the mixture out onto a lightly floured work surface.
7. Using a circular pastry cutter, cut out discs and place them onto the prepared baking tray.
8. Beat the egg and brush over the scones.
9. Then sprinkle the grated cheese over them.
10. Place in the oven and bake for 12-15 minutes.

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