The thought of scones instantly conjures up images of a warm and fluffy batch, ceremoniously presented on a tiered tea stand with a garnet of fresh berry jam and clotted cream. While there are few things as inviting, cheddar cheese scones do rise to the occasion with equal aplomb.
In fact, these savoury numbers are just as welcome at tea-time, as they are when paired with a billowing bowl of soup as the perfect accompaniment for a hearty supper! Chef Noor Mubarak of the London-inspired Notting Hill Bakery shares her simple but winning recipe here. It’s a bit of a pantry raid, using nothing more than the usual suspects – mainly flour, butter, milk and cheese with a dash of baking powder, sugar and salt. An egg-wash is optional for getting that glorious golden glaze atop each scone; however, if you are restricted from using eggs, a splash of milk will do the trick as well!
Makes 12-18 scones
- 500g plain flour
- 110g cold butter, diced
- 300 g milk
- 200 g cheddar cheese
- 2 tsp baking powder
- 1 tbsp caster sugar
- 1 tsp salt
- 1 egg (for an egg wash; alternatively can use milk)
- Heat the oven to 200°C/180°C fan.
- Sift the flour, salt, baking powder and sugar into a large mixing bowl.
- Add the butter to the bowl and combine with your fingertips. The mixture should resemble breadcrumbs (or sand, if using a food processor).
- Shred the cheddar cheese and mix into the breadcrumb mixture.
- Pour in half of the milk and slightly mix until the dough becomes soft, but not firm. Then, pour in the remaining milk and combine until the dough forms and is firm (do not over mix, otherwise your scones will come out hard).
- Lightly flour a surface and roll out the dough to approximately 2 cm – 1 inch. Use your cutter of choice to start cutting out the scones. Place on a tray, that is lined with baking paper. Glaze with either an egg wash or milk.
- Bake for 15-20 minutes or until golden brown.
About Noor Mubarak | The Notting Hill Bakery
Founded by Le Cordon Bleu-trained chef Noor Mubarak, The Notting Hill Bakery is a cloud dessert kitchen which has been inspired by the colourful neighbourhood in London where Noor spent her adolescent years. It is while growing up around Notting Hill that she dreamt about opening her very own bakery one day. The dream turned into reality during the recent lockdown. Run out of her home kitchen in Colaba, The Notting Hill Bakery specialises in creative and oh-so-indulgent desserts from stuffed brioche doughnuts to chocolate babka (the iconic Jewish braided bread). Follow Noor at @ChefNoor_M @TheNottingHillBakery
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