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Cheese scones
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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. This recipe is great for picnics, breakfast or brunch, or simply as a snack. If you are making these scones for vegetarians, replace the Parmesan for Old Winchester, a British hard cheese made with vegetarian rennet.
First published in 2015
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Ingredients
Metric
Imperial
SAVE RECIPE
Equipment
- Pastry cutter
- Electric mixer
Method
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
- 5g of wholegrain mustard
- 475g of soft flour, white
- 11g of baking powder
- 2g of salt
- 4 eggs
- 150ml of semi-skimmed milk
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
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
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