Cheese scones

Cheese scones

I decided to serve cheese scones at afternoon tea to balance out the sweetness. To make this extra special, serve with whipped butter made by beating butter, a little cream and some smoked sea salt flakes for a few minutes.

For the cheese pastry biscuits on the bottom plate, see the below recipe:

Cheese pastry biscuits




As for the scones on the top plate, they are best eaten on the day they are made and also warm from the oven, so make just before guests arrive. Fortunately they are relatively quick to prepare and far better if you handle the dough as little as possible.

Makes 12 scones| Baking time 15 minutes at 200 C

Utensils required: Food processor| Measuring cups & spoons & scale| 1 baking tray

1 1/2 cups (225 grams) self raising flour
1 tsp baking powder
1 tsp salt
50 grams unsalted butter  – fridge cold
100 grams grated mature cheddar
1/2 cup (125 mls) whole milk

  1. Preheat oven to 200 C
  2. Process flour, baking powder and salt in a food processor until evenly combined or sift ingredients together
  3. Add butter chopped into cubes and process until mixture resembles fine breadcrumbs or rub butter into flour
  4. Add cheese and then add milk and process until the dough comes together or stir with a knife
  5. Tip dough onto a floured surface and pat into a smooth round, then cut out into 5 cm rounds
  6. Place on a floured baking sheet and sprinkle with extra grated cheddar
  7. Bake until golden – about 15 mins