Mind you, I wouldn't be surprised if there were some out there who aren't enamoured of them largely because the cheese scones you get from the supermarket and even - horrors! - from the baker, are a pale impersonation of a true cheese scone. You see, they should be cheesy. Yes, I know that sounds like a no-brainer. Cheese scone = cheesy flavour. Well yes, you would think so, but so many of the commercially produced cheese scones have cheese on top and are just plain scones inside.
Now these cheese scones are cheesy! Oh yes, and with a slight hint of warmth from the mustard powder and cayenne pepper, they are completely divine. Eaten for lunch, or even just with a cup of tea, they are one of my favourite things in the whole wide world - and I don't make them. Nope, they are all hubby's own work. Clever, clever chap!
Cooks notes : Try as far as possible to use a light touch when mixing the ingredients and take care not to overwork the dough. If you don't have three cheeses on hand then just use any cheddar type or sharp cheese you have available. The more flavour your cheese has, the better your scones will be. I strongly recommend that mild cheeses should not be used!
CHEESE SCONES (makes 6)
Ingredients :
300g self raising flour
a quarter of a teaspoon of salt
half a teaspoon of mustard powder
half a teaspoon of cayenne pepper
60g salted butter
40g grated red Leicester cheese
40g grated mature Cheddar cheese
20g very finely grated Grana Padano or Parmesan cheese
130ml milk,
Method :
Heat oven to 220 degrees C (200 deg fan) and line a baking tray with baking parchment.
Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl.
Gently mix the cheeses together taking care not to form clumps. Adding a sprinkle of flour can help to prevent the cheese strands from sticking together.
Cut the butter into small pieces and add it to the flour mix. It is important that the butter comes straight from the fridge. This is crucial to prevent the dough from being overworked, becoming tough and preventing a good rise.
Rub the butter into the flour mix with your fingertips until the mixture resembles very fine breadcrumbs. Stir in the grated cheeses, reserving a little for sprinkling onto the tops of the scones prior to baking.
Add the milk gradually, stirring well with a knife until the mixture begins to stick together.
With your hands, knead the mixture gently and only enough to form a soft smooth dough.
On a floured surface flatten or roll the dough to about 2 to 3 cm thick. Obviously, the number of scones produced will depend on the size of your cutter. I use a 6 cm round, fluted cutter for medium sized or a 7.5 cm cutter for large ones. Try to cut your dough in a straight downward motion, this will help the scones rise evenly.
Once cut, place the scones on the baking tray. Brush the tops with milk and sprinkle the reserved cheese on top. A little grind of fresh black pepper and/or sea salt can also help but use sparingly.
Cook for about 10-15 mins until golden. Cool before serving, although warm (not hot) from the oven is delicious with fresh butter.
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