Cheese scones

PT40M

Share recipe

Ingredients

Metric

Imperial

  • 475g of soft flour, white
  • 11g of baking powder
  • 2g of salt
  • 4 eggs
  • 5g of wholegrain mustard
  • 115g of butter, diced, at room temperature
  • 85g of Parmesan, grated, or vegetarian hard cheese
  • 1 egg, for glazing
  • 150ml of semi-skimmed milk
  • 115g of Lincolnshire poacher cheese
1
Place the flour, salt and baking powder into the bowl of an electric mixer (if using). In a separate bowl, whisk together the milk, four eggs and mustard. Using a paddle attachment on a low setting (or by hand), mix together the dry ingredients
2
Slowly add the butter in three stages. Once a crumb is formed, start adding the milk and egg mixture. Once a dough forms, add both cheeses. Continue mixing on a low setting for 1 minute to combine, then place the dough in a clean bowl. Cover with cling film and allow to rest for 30 minutes in the fridge
  • 115g of butter, diced, at room temperature
  • 85g of Parmesan, grated, or vegetarian hard cheese
  • 115g of Lincolnshire poacher cheese
3
Preheat the oven to 180°C/Gas mark 4
4
Cut the dough in half. On a lightly floured surface, roll the dough to a 4cm thickness. Place on a lightly floured tray and rest for another 30 minutes. Using a 4cm fluted edge ring cutter, cut out the scones
5
Place them on a baking tray a lightly beat the remaining egg. Glaze the scones with the beaten egg using a pastry brush. Bake for 12 minutes. Allow to rest for 5 minutes and serve
  • 1 egg, for glazing
6
These scones are best eaten slightly warm, split and topped with a generous knob of salted butter
Share recipe