Things to know about Cheese Scone Recipe
This Cheese savory scone recipe is the perfect light bite and will melt in your mouth. The scone originated in Scotland however has become the epitome of British afternoon tea. Light, fluffy, and risen dough indulged in buttery cheese goodness. A Cheese Scone would commonly be eaten as a snack on its own or as a great accompaniment with soup.
Delicious British Traditional Cheese Savory Baked Bread from Scotland. Authentic Recipe of Cheese Scone.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 250 grams (8.82 oz) Self-Raising Flour Plus extra for dusting
- 1 tsp Baking Powder
- ½ tsp Salt
- 2 tsp English Mustard Powder
- 60 grams (2.12 oz) Butter Chilled
- 100 grams (3.53 oz) Mature Cheddar Plus extra for topping
- 100 ml (3.38 floz) Milk
- 1 pc Egg
- Preheat the oven to 200C/400F. Line a baking tray with parchment paper and set it aside.
- In a large mixing bowl combine the flour, salt, baking powder, and mustard powder. Chop the butter into cubes and add to the mixing bowl. Using your fingertips, rub together until the mix resembles breadcrumbs and there are lumps of butter.
- Grate the cheese (leave a handful for the topping later) and stir into the mix.
- Make a well in the middle of the mixture and pour in half of the milk, stir to combine slowly adding the rest of the milk as you form a dough. You may not need all the milk, the mixture needs to come together as a firm dough but not wet.
- Once the dough has come together, transfer it onto a floured surface and flatten the dough to approximately 2 cm (0.8 in) thick. Use a cutter or knife to divide the mix into 6. Beat the egg in a small dish, if you have any leftover milk, add this in too. Brush the egg wash over each scone to glaze. Get your reserved grated cheese and gently place it on top of the scones.
- Place the scones on the baking tray, giving plenty of space between one another. Bake for 15 minutes, they should have risen and golden brown.
- The dry ingredients can be mixed and placed in an airtight container or freezer bag and frozen for up to one month.
- Once cooked, they are best-eaten straightaway, however, they will only last for 3 days, just warm them slightly before eating.
— Specific Atributes of This Recipe:
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