Light, savoury scones made with mature cheddar and topped with more cheese. Makes 8.
100g
225g
1tsp
0.5tsp
cold, cut into cubes50g
125ml
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 100g | — | — | |
| 2 | | 225g | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 50g | cold, cut into cubes | — | |
| 6 | | 125ml | — | — | |
| 7 | | 10g | — | — |
Turn the oven to 220 °C (200 °C fan).
Line the baking tray with baking paper.
Lay the cheese on the chopping board.
Mature cheddar · 100 g
Grate it on the coarse side of the box grater into the small bowl.
Put the flour in the large mixing bowl.
Self-raising flour · 225 g
Add the baking powder.
Baking powder · 1 tspAdd the salt.
Salt · 0.5 tspAdd the butter.
Unsalted butter · 50 gRub the butter in with your fingertips until it looks like fine breadcrumbs.
Pour in the milk and mix with the table knife into a soft dough.
Whole milk · 125 ml
Dust the work surface with flour.
Plain flour · 10 g
Pat it out with your hands to about 2.5 cm thick.
Cut out rounds with a 6 cm cutter, pressing the trimmings together once, to make 8.
Scatter the rest of the cheese over the tops.
Using oven gloves, put the baking tray in the oven.
Bake for about 12 minutes, until well risen and golden.
Using oven gloves, take the baking tray out.
Leave on the tray for 2 minutes to firm up.
Lift them onto the wire rack with the palette knife.
Leave to cool for at least 10 minutes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the oven to 220 °C (200 °C fan).⏱ 15 min |
| 2 | — | | Line the baking tray with baking paper.⏱ 30s |
| 3 | 100 g | | Lay the cheese on the chopping board.⏱ 5sResultMature cheddar |
| 4 | Mature cheddarstep 3 | | Grate it on the coarse side of the box grater into the small bowl.⏱ 1 minResultGrated mature cheddarused in step 10 |
| 5 | 225 g | | Put the flour in the large mixing bowl.⏱ 10sResultSelf-raising flour |
| 6 | 1 tsp | | Add the baking powder.⏱ 5sResultFlour and baking powder |
| 7 | 0.5 tsp | | Add the salt.⏱ 5sResultScone dry mix |
| 8 | 50 g | | Add the butter.⏱ 10sResultFlour and butter |
| 9 | — | | Rub the butter in with your fingertips until it looks like fine breadcrumbs.⏱ 2 min 30sResultButtery crumbs |
| 10 | Grated mature cheddarstep 4 | | Add three quarters of the cheese.⏱ 15sResultCheesy crumbsused in step 17 |
| 11 | 125 ml | | Pour in the milk and mix with the table knife into a soft dough.⏱ 1 minResultScone doughused in step 13 |
| 12 | 10 g | | Dust the work surface with flour.⏱ 10s |
| 13 | Scone doughstep 11 | | Turn the dough out onto the work surface.⏱ 10sResultScone dough |
| 14 | — | | Pat it out with your hands to about 2.5 cm thick.⏱ 40sResultScone dough round |
| 15 | — | | Cut out rounds with a 6 cm cutter, pressing the trimmings together once, to make 8.⏱ 1 min 30sResultScone rounds |
| 16 | Scone roundsstep 15 | | Lift them onto the lined tray.⏱ 40sResultScone rounds |
| 17 | Cheddar for the topsstep 10 | | Scatter the rest of the cheese over the tops.⏱ 20sResultCheese-topped scones |
| 18 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultCheese-topped scones |
| 19 | — | | Bake for about 12 minutes, until well risen and golden.⏱ 12 minResultBaked cheese scones |
| 20 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultBaked cheese scones |
| 21 | — | | Leave on the tray for 2 minutes to firm up.⏱ 2 minResultCheese scones setting |
| 22 | Cheese scones settingstep 21 | | Lift them onto the wire rack with the palette knife.⏱ 40sResultCheese scones setting |
| 23 | — | | Leave to cool for at least 10 minutes.⏱ 10 minResultCooled cheese scones |
| Total Time | 37 min | ||
A batch eaten a portion at a time — about 8 portions. Serve what is wanted now and keep the rest.
| Nutrient | Per serving |
|---|---|
| 212kcal | |
| 6g | |
| 10g | |
| 6g | |
| 24g | |
| 1g | |
| 0.8g | |
| 399mg |
Light, savoury scones made with mature cheddar and topped with more cheese. Makes 8.
What you’ll doYou will rub butter into flour, add most of the grated cheddar and the milk, pat and cut the dough into rounds, top them with the rest of the cheese and bake until risen.
