I think may have mentioned before that I have had Love/Hate relationship with homemade scones for years. Well, I loved them but they hated me. That was until I discovered that buttermilk would be my salvation! My good old fashioned scones have not failed me yet and this is the basis for my cheese scones.
I don’t think you can beat a good cheese scone; spread with a (un)healthy dollop of butter and served with a bit of ham and pickles! They make a great alternative to butties in the kids’ lunch boxes too!
I think the key to these scones is your choice of cheese. It needs to be a good quality hard cheese such as mature cheddar or Red Leicester. I personally prefer a mixture of the two. If you want to really pack a punch, you could always add a little grated parmesan or pecorino to the other grated cheeses.
I also add a bit of smoked paprika to the dry ingredients. I find it just adds a little depth of flavour to the scone. Cayenne pepper or English mustard powder works well too but can be a bit spicy for some people. You could always add a teaspoon of dried mixed herbs instead or even some finely chopped crispy bacon. Basically, whatever you fancy!
500g plain flour
1 tsp bicarbonate of soda
2 tsp cream of tartar
0.5 tsp smoked paprika
125g butter (cold)
150g grated hard cheese
- Preheat an oven to 200◦ C /180 ◦ C fan
- Sift the dry ingredients into mixing bowl
- Cut the butter into pieces and rub into the dry ingredients until it resembles breadcrumbs.
- Add 100g grated cheese into the mixture.
- Add the egg and slowly add the buttermilk until you form a soft dough.
- Roll the dough out until it is rough the depth of your index finger (1.5cm ish) and cut out with a 2 inch cutter.
- You should make approximately 14 scones.
- Brush a little milk on top of each scone and add some of the remaining cheese to each scone
- Bake for approximately 12 minutes or until the scones are well risen and golden brown
- Transfer to a cooling rack