I’ve previously posted a recipe for cheese and herb soda bread scones. These are classic cheese scones based on Felicity Cloake’s How to make the perfect cheese scones recipe. They are very moreish served warm split open and buttered. This will make two dozen scones.
So what do you need?
- 600g plain (all purpose) flour
- 4tsp baking powder
- 3 tsp. bicarbonate of soda (or 3tsp more baking powder)
- 120g butter
- 300g mature cheddar
- a small bunch of spring onions
- 2 tbsp. natural yoghurt
- 2 tsp. wholegrain mustard
- 140ml milk
- 140ml water
- 1 free-range egg
So what do you do?
Start by preheating your oven to 220 degrees C / 425F. I cook my scones on a pizza stone so I put this in the oven to heat up too. Then sift the flour, baking powder and bicarbonate of soda into a bowl. Chop in the cold butter in small bits then rub it into the flour with your fingertips. It will become like breadcrumbs. Add the spring onions finely chopped and most of the cheese, prated. Mix these in. In a measuring jug mix together the yoghurt, milk. mustard and water and then pour it into the mixing bowl. Stir everything together to make a soft ball of dough. Lift it onto a floured work surface and then roll it out to about 3cms thick. Use a 6cm cookie cutter to cut out the scones. Roll together any offcuts of dough to make more scones. Put the scones on a pizza stone / floured baking sheet and glaze the top with some egg wash (egg beaten with a little milk) then sprinkle the remaining cheese on top of the scones and bake for about 12 minutes until golden brown. Allow to partly cool on a wire rack. Enjoy!