Cheese Scones
Cheese and scones is a marriage made in heaven. You can add 30 g/ 1 oz of sultanas to the dough if you like.
Ingredients
- 500 g strong white flour plus extra for dusting
- 30 g caster sugar
- 30 g baking powder
- 75 g butter softened
- 2 eggs beaten together, plus 1 egg, beaten, for eggwash
- 240 ml milk
- 100 g Cheddar cheese grated
Instructions
- Line a baking tray.
- Put the flour, sugar, baking powder, butter, the 2 beaten eggs and the milk into a bowl and bring together gently with your hands.
- When the dough has formed, add most of the cheese (reserving a little for sprinkling) and mix again for 5 minutes.
- Tip the dough out onto a lightly floured surface and knead gently for 4 minutes until the dough is smooth.
- Roll out the dough to 4 cm/ 11⁄2 inches thick and, using a cutter size of your choice, cut out the scones.
- Put the scones on the baking tray, brush the tops with the eggwash and put in the fridge for 30 minutes (this helps the scone to rise up straight).
- Preheat the oven to 220°C/425°F/gas mark 7.
- Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven.
- Sprinkle a little cheese onto each scone and bake for 15 minutes until golden brown.
- Transfer to a wire rack to cool.
Nutritional Information
Calories: 60 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 5 g | Fiber: 1 g | Sugar: 1 g
