Description
These classic cheese scones are golden, tender, and packed with sharp cheddar cheese. Perfect for a savory snack or a quick breakfast, they combine a flaky texture with a rich cheesy flavor, made easy with basic pantry ingredients and simple preparation.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups plain flour (all purpose flour)
- 3 tsp baking powder
- 1/2 tsp cooking salt (use half the amount if using table salt, increase by 50% if using flaky salt)
Cheese
- 1 1/2 cups shredded cheddar or tasty cheese (tightly packed, pre-shredded packets are fine)
- 1/2 cup shredded cheese for topping
Butter and Milk
- 100g (7 tbsp) unsalted butter, cold, cut into 1 cm cubes
- 3/4 cup cold milk (preferably full fat), plus a little extra for brushing
- Butter for spreading
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, sift together the plain flour, baking powder, and cooking salt to ensure they are well combined and aerated.
- Add Cheese and Butter: Stir in the shredded cheese. Then add the cold, cubed unsalted butter. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine breadcrumbs.
- Incorporate Milk: Make a well in the center and pour in the cold milk. Gently mix with a butter knife or spatula until the dough just comes together. Avoid over-mixing to keep scones light and flaky.
- Knead and Shape Dough: Turn the dough onto a lightly floured surface and knead very briefly, just to bring it fully together. Pat the dough into a 2 cm thick round.
- Cut Scones: Using a 5 cm (2 inch) round cutter, cut out scones and place them on a baking tray lined with parchment paper. Gather scraps and repeat once or twice until all dough is used.
- Add Topping and Brush: Sprinkle the remaining shredded cheese over the tops of the scones. Brush the tops lightly with cold milk for a golden finish.
- Bake: Bake in a preheated oven at 220°C (428°F) for 15–20 minutes or until risen and golden brown on top.
- Serve: Remove from oven and cool slightly on a wire rack. Serve warm with butter spread on top.
Notes
- Use full fat milk for the best texture and flavor.
- Cold butter is essential for flaky scones; do not melt it.
- Be careful not to overwork the dough or scones will be tough.
- For a stronger cheese flavor, use a sharp cheddar or tasty cheese variety.
- Halve the salt amount if using table salt instead of kosher salt.
- Brush with milk before baking to achieve a golden crust.
