Cheesy Scones

I have more of a love of savoury than a sweet tooth, so cheesy scones are my preference to the jam & cream variety!

These are quick to make, and easily adapted to different variations if you want to put your own twist on them.

The main tips for success in scone making are:

1. Have your oven pre-heated: Recipes using baking powder need to go in to a hot oven, as the baking powder begins to work immediately once liquid is added. the raising reaction won't wait until your oven heats up!

2. Take as long as you want to weigh your ingredients and rub in the butter, but when it comes time to adding the liquid and cutting out the scones, you need to be as quick as possible (see no. 1 for why!)

With the improved Kiddikutter Children's Safety knife, kids can cut and butter their own scones. See them here

So let's get started!

Ingredients

 

225g Plain Flour (or self raising, and omit baking powder)

1 tsp Baking Powder

Pinch of salt and black pepper

60g Butter

50g Grated Cheddar Cheese

1 tsp wholegrain or Dijon mustard

150ml Milk

beaten egg or extra milk for brushing

 

Equipment:

Mixing Bowl

Weighing Scales

Baking Tray

Butter knife

Scone Cutter (optional)

Pastry Brush (Optional)

 

Method:

Preheat oven to 180 C (Fan oven). Add flour and baking powder to a mxing bowl and mix well. Chop the butter into small cubes and add to the flour. Using your finger tips, rub the butter in to the flour until it is totally dispersed. Next add the salt, pepper and grated cheese to the mixing bowl and stir well with the butter knife. Make a well in the center. Add the mustard and the milk in to the well. Mix with the butter knife until the dough comes together in to a ball. If it is too wet, add a little extra flour until you can handle the dough. 

Tip the dough on to a floured work surface. Knead very lightly, just to create a smooth surface on the dough. Flatten and shape with the palms of your hands into a circle about 1 inch thick. At this stage you can either use your knife to cut the circle into 8 equal segments (for triangular scones), or use a scone cutter to cut out. Arrange the scones on a floured baking tray. Brush the top of each one with a very little beaten egg or milk. You can do this lightly with your fingers if you don't have a pastry brush.

Place the scones in the center of your preheated oven and bake for 16-20mins until golden, fully risen and sound hollow when you tap the base. Place on a baking tray to cool. Enjoy sliced in half with some real butter.

Tasks for children:

Add ingredients to bowl

Rub butter in to flour

Crack egg and beat in separate dish

Help to cut out the scones

Brush the scones with egg