Cheddar cheese scones have been a favourite of mine since I was a child. I used to bake them from a Good Housekeeping children’s cookery book – the second cookery book I ever owned. The genius of the recipe I used to use was the inclusion of English mustard powder. It really does add an extra dimension to the scones. Of course, to make them tasty, I use a really good mature cheddar cheese and grate it finely (usually being lazy and doing this with the Magimix!).
I’m not the only one in my family to be partial to a cheese scone, so I made a batch today for lunch, on request. They are particularly delicious eaten whilst warm, with a bowl of soup (my favourite is homemade minestrone without the pasta).
Cheddar cheese scones
Makes 12-15 large scones
- 450g self raising flour plus a little extra to flour the worksurface
- 1 tbsp English mustard powder
- Pinch sea salt
- 110g butter
- 300ml milk
- 150g mature cheddar, grated
1) Preheat the oven to 220C/425F/Gas Mark 7
2) Lightly grease a large baking tray and set aside
3) In a large mixing bowl, add the flour, salt and butter
4) Rub the butter into the flour until it looks like breadcrumbs
5) Stir in three quarters of the cheese and add the milk. Bring the mixture together to form a very soft dough
6) Make sure your worksurface is clean and lightly cover it in flour
7) Tip the scone dough out onto the floured area and knead very gently to bring the dough together into a soft ball
8) Roll the dough out to about 2 cm thick and stamp out rounds using a cutter, or cut into triangles using a sharp knife. Place the scones onto the prepared baking tray.
9) If you’re making round scones, now lightly knead together the rest of the dough and roll out again until until all the dough is used up
10) Top the scones with the remaining cheddar
11) Bake the scones for around 12 minutes until well risen and golden. Cool on a wire rack once baked and enjoy warm or cold. They’re best eaten within 48 hours. Store in an airtight box or bag.