Ultimate Cheese Scones (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
250 g Self-Raising Flour
02 -
1 teaspoon Baking Powder
03 -
¼ teaspoon Salt
04 -
½ teaspoon Mustard Powder, optional
05 -
Pinch of Cayenne Pepper, optional
→ Wet Ingredients
06 -
125 ml Milk
07 -
1 Large Egg
→ Other Ingredients
08 -
75 g Cold Butter, cubed
09 -
150 g Cheddar Cheese, grated
# Instructions:
01 -
Preheat your oven to 220°C (425°F). Position your oven rack in the middle for even baking.
02 -
Line a baking sheet with parchment paper or a silicone baking mat.
03 -
In a large mixing bowl, sift together the self-raising flour, baking powder, salt, cayenne pepper, and mustard powder (if using).
04 -
Add the cold, cubed butter to the dry ingredients. Use a pastry blender, fork, or fingertips to work the butter into the flour until it resembles coarse crumbs.
05 -
Stir in the grated cheddar cheese to the dry mixture.
06 -
In a separate bowl, whisk together the milk and the egg.
07 -
Make a well in the center of the dry ingredients and pour in the milk and egg mixture. Mix until just combined to form a sticky dough. Avoid overmixing.
08 -
Turn the dough onto a lightly floured surface and knead gently a few times. Shape into a round disc about 2 cm thick.
09 -
Use a round cookie cutter to cut out 8 scones or divide the dough into 8 wedges.
10 -
Place the scones on the prepared baking sheet. Brush tops with a little milk if desired for a shiny finish. Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly on a wire rack.
# Notes:
01 -
For flakier scones, use very cold butter or grate frozen butter directly into the flour mixture.
02 -
If self-raising flour is unavailable, replace with plain flour and add 1 ½ teaspoons of baking powder per cup.
03 -
Scones are best enjoyed fresh but can be frozen for up to a month. Reheat in an oven at 180°C (350°F) for about 10 minutes.
04 -
Experiment with herbs like rosemary or thyme for a unique flavor.