Cheese scones

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

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

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
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
First published in 2015

A broad range of experience in some of the top kitchens in the UK and France along with hefty doses of innovation, dedication and originality have led Daniel Clifford’s style to be widely praised.

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