Cheese scones
These scones are very moreish and the teaspoon of mustard gives them a little extra bite. I make these scones with Mexicana cheese sometimes as it gives a great flavour, but normal Cheddar works fine. You can make these scones any size. I either use a round biscuit cutter, or for bigger scones I use a pint glass. Lovely served warm and with butter.
Ingredients
Makes: 12 small scones
- 200g self-raising flour
- 1/2 teaspoon salt
- 1 teaspoon dry mustard powder
- 1/2 teaspoon pepper
- 50g butter
- 150ml (1/4 pint) milk
- 100g Cheddar cheese or half Cheddar and half Mexicana cheese
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- Preheat oven to 230 C / Gas 8.
- Sift flour and salt into a bowl. Add the mustard and the pepper.
- Rub in the butter finely. Very cold butter works best. Grate the cheese and add to the mixture.
- Add the milk and mix together with either fingers or a wooden spoon.
- Turn onto a floured surface and knead quickly. If mixture is quite moist, just add a little more flour to the surface.
- Roll out with rolling pin and cut into the size you require. Transfer onto a buttered baking tray and brush the top of the scones with milk.
- Bake in the oven for 7-10 minutes until the scones have turned golden. Once baked put on a wire rack to cool.
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Reviews & ratings
Average global rating:
(10)
Reviews in English (10)
Unfortunately these ARE very moorish and simple to make. Too simple infact... I will be 20 stone before Christmas with recipes like this Just be wary of the cheese sticking to surfaces. As the author says, use a buttered baking tray. I used non-stick foil and the cheese stuck! - 10 Mar 2012
First time i've ever made scones but these were so easy and taste so nice I will definately be making again - 30 Nov 2011
Easy and very yummy. Will definitely make again. - 24 May 2013
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