By layering and folding the cheese into the scone dough, just like you do when making puff pastry, you get all the cheesy flavour without making the scone too dense.
2 people made this
250g self-raising flour, plus more for kneading
1/4 teaspoon bicarbonate of soda
100g very cold butter, cut into pieces
180ml buttermilk, plus additional for brushing
55g grated Irish Cheddar cheese, divided, plus more for topping
25g sliced spring onions, divided
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 200 C / Gas 6. Line a baking tray with baking parchment.
Whisk self-raising flour and bicarbonate of soda together in a mixing bowl. Add cold butter and rub it into flour with a pastry blender until texture resembles coarse crumbs, 5 to 7 minutes. Make a well in the centre of the flour mixture and pour in the buttermilk. Stir with a fork just until mixture starts to come together to form a dough.
Transfer dough to a floured work surface. Press into a roughly shaped rectangle. Fold into thirds using a dough scraper. Press again into a rectangle. Flour surface if the dough seems sticky. Roll dough with a rolling pin to 1cm thickness. Sprinkle with half of the grated cheese and half of the spring onions. Fold dough into thirds. Dust with flour, if necessary, and roll out again to about 1cm thickness. Top with remaining cheese and spring onions. Fold into thirds and roll out again to about 1cm thickness. Stamp out scones with a 5 or 7cm cutter.
Transfer scones to prepared baking tray. Brush lightly with buttermilk. Sprinkle tops with about a teaspoon of grated cheese.
Bake in preheated oven until cooked through and golden brown, about 20 minutes. Transfer to a wire rack to cool.