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Cheese Scones

Cheese Scones

Recipe Submitted By: bakingmad

These warm scones are so moreish. It will be hard to not split them open as soon as they come out of the oven and spread with butter!
Remember with scones; always use a hot oven and don\'t over mix or knead the dough - just until it comes together. Place the scones very close together as this helps them to rise in the oven.

Preparation Time	15 minutes
Baking Time	20 minutes
Portions	makes 12 - 14
Skill Level	Easy
Average Rating

Cheese Scones Ingredients

500 grams	Self Raising Wholemeal Flour (Allinson)
1 tsp	Salt heaped
3 tsp	Cream of tartar
100 grams	Mature Cheddar Cheese, grated
	Black Pepper 3 grinds of fresh ground
284 ml	Buttermilk
1 tbsp	Olive Oil
1 tbsp	Water Cold
2 tsp	Worcestershire Sauce
2 tsp	Wholegrain Mustard
1	Free Range Eggs beaten
25 grams	Mature Cheddar Cheese, for sprinkling on the scones

This recipe uses

How to make Cheese Scones

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 220°C/fan 200°C/ Gas Mark 7.
Lightly oil and flour your 23x 29 cam baking tray and put to one side.
In a large bowl combine the Allinson Wholemeal Self Raising Flour, salt, cream of tartar, 100g mature cheddar and black pepper.
In another bowl combine the buttermilk, olive oil, water, Wocestershire Sauce and mustard.
Make a well in the centre of the flour mixture and pour in the buttermilk mixture
Using your hand, spread your fingers wide and mix the buttermilk and flour mixtures together until well combined, adding a little more cold water if the mixture is a little too dry to come together.
Sprinkle a work surface with a little extra flour and place your dough in the centre. Using a rolling pin, roll out the dough to approximately 2.5 cm thick. Cut rounds of the dough, and palce close together on the prepared baking tray. Repeat this process until the dough has been used.
Brush each scone with the beaten egg and evenly sprinkle on the remaining 25g grated Cheddar cheese.
Bake in the oven for 20 minutes or until risen and golden, covering with foil if the cheese brownd too much.

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