These delicious cheese scones are often served at Daniel Clifford's restaurant Midsummer House, hot from the oven and packed into a little copper pan to nibble on while perusing the menu. Create your own using this simple to follow cheese scone recipe, which is great to make for picnics, breakfast or brunch, or just for a nice snack. If you are making these scones for vegetarians, replace the Parmesan in this recipe with Old Winchester, which is a British hard cheese made with vegetarian rennet. For more on vegetarian cheeses, have a look at our blog

Method
1.
Preheat the oven to 180°C/Gas mark 4. Add the flour, baking powder, 1/2 tsp salt, mustard powder and diced butter to a mixing bowl and mix the ingredients with your fingers to form a breadcrumb texture
2.
Gradually add the milk, followed by 4 of the 5 eggs and both the grated Parmesan and cheddar cheeses. Mix just enough to combine into a dough
3.
On a floured surface, roll the dough into a 2cm thick sheet. Cut 20 scones out using a 40mm pastry cutter with a crinkled edge
4.
Brush them with the remaining egg whisked to an egg wash and sprinkle with a pinch of salt. Place on a lightly greased baking tray that has been dusted with flour and cook for 10 minutes until golden and risen
5.
These scones are best eaten slightly warm, split and topped with a generous knob of salted butter
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Ingredients

  • 475g of plain flour
  • 15g of baking powder
  • salt
  • 1 pinch of English mustard powder
  • 115g of butter, diced
  • 150ml of milk
  • 5 eggs
  • 90g of Parmesan, grated
  • 115g of cheddar, grated

Equipment

  1. Pastry cutter

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This cheese scones recipe is from Daniel Clifford at Midsummer House. They make the most delightful canapé served warm with a little bit of butter


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