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. I’ve always been partial to classic cheddar scones too, which always 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! My recipe has been inspired, albeit adapted from the original by Chef Noor Mubarak (of the London-inspired Notting Hill Bakery). 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!
Tips For Baking These Classic Cheddar Scones
- Use a good quality cheddar cheese in order for the sharp flavours to shine through.
- Have a light hand when bringing the dough together. Don’t over-knead if you want soft and pillowy scones, as kneading will develop the gluten strands in the dough making for a firmer and more dense texture instead.
- An egg-wash is optional for getting that glorious golden glaze atop these classic cheddar scones; however, if you are restricted from using eggs, a splash of milk will do the trick as well.
- Finally, don’t forget to sprinkle some more cheddar on top of the scones before baking!
Classic Cheddar Scones
- 165 gm all-purpose flour
- 50 gm cold butter, diced
- 85 gm cheddar cheese, grated + more for sprinkling on top
- 100 ml milk
- 1 tsp baking powder
- ½ tbsp caster sugar
- ½ tsp sea salt
- 1 egg (for egg wash) / alternatively use milk for glazing
- Heat the oven to 180°C.
- 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.
- Shred the cheddar cheese and mix into the butter-flour mixture.
- Pour in half of the milk and slightly mix until the dough becomes soft, but not firm. Then, gradually pour in the remaining milk and combine until the dough comes together.
- Tip the dough out onto a lightly floured surface and briefly knead it with a light hand (for no longer than thirty seconds)
- Roll out the dough to a thickness of about 1.5 cm. Use a cutter to cut out 8 scones and place them on a baking sheet lined with parchment paper.
- Lightly brush the tops of the scones with an egg wash/ milk. Sprinkle some more cheese on top.
- Bake for 15-20 minutes or until golden brown.
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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