These cheese scones are a lovely twist on an English teatime treat.
Crispy, buttery, packed with cheese and with a slight hit of mustard.
This cheese scone recipe is so easy to make, you could be munching these down in as little as half an hour. Without the need for any sharp implements, cheese scones are the perfect recipe for getting the kids involved for a fun family activity!
We use extra strong mature cheddar for this recipe to make sure the flavour has a real impact as the milder flavoured cheeses often get lost during cooking. But this recipe is super versatile so feel free to mix it up by using other strong flavoured cheeses or a mix of your favourites for something a little different. We like to add a little freshly cracked black pepper, smoked paprika and mustard powder to the scones for a bit of an extra kick.
Delicious just on their own, warm from the oven with a little salted butter. Or split them and spread a little (or a lot) of something you love on them! Smoked Salmon and Creme Fraiche always works a treat and they are a brilliant vessel for a bit of cheese and chutney. Our personal favourite is our Chorizo Jam Recipe with a little whipped cream cheese and chives!
Whether you dress them up all fancy or eat them just as they are, these cheese scones are the perfect teatime snack
— Al Brady
½tsp baking powder
70g mature cheddar, grated
½tsp mustard powder
¼tsp smoked paprika
¼tsp ground black pepper
30g mature cheddar, grated
Sift the flour, baking powder and salt into a mixing bowl. Add the butter and rub until the mixture resembles fine breadcrumbs. Add the cheese, smoked paprika, mustard powder and black pepper and mix into the breadcrumb mixture, then gradually add the milk bit by bit and mix to a soft dough .
The secret to the lightest, fluffiest scones is to not overwork them and keeping the dough on the sticky side. Working the dough too much will develop the gluten, causing the scones to be tough and chewy.
Place the dough on a lightly floured board and roll to 2cm thick. Cut into 4cm circles, using a plain cutter and place on the baking sheet. Lightly bring any remaining dough back together and reroll and cut out, until all the dough has been used. Brush the top of the scones with any remaining milk and sprinlke over the grated cheese.
Pre-heat the oven to 23oºC, gas mark 8. Bake the scones for approximately 10 minutes or until they are well risen and golden brown. Leave to cool on a wire rack for a few minutes and they are ready to use.