Classic Cheddar Scones
These pillowy cheddar scones are best enjoyed still warm from-the-oven, as an accompaniment to your pot of afternoon tea or dunked into a hearty soup for supper!
Ingredients
- 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
Instructions
- 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.