Easy Classic British Cheese Scones
This classic cheese scone recipe shows you how easy these baked goods are to make, whether for snacking or part of a traditional afternoon tea.
- Serves: 6 persons
- 2cups/225 g self-rising flour
- 2ounces/55 g cold unsalted butter (cut into small cubes, plus more for greasing the pan)
- 1teaspoon baking powder
- ½teaspoon salt
- 1cup/110 g cheese (finely grated, divided)
- ½teaspoon dry mustard
- ⅔cup/150 mL milk
- 1egg (beaten with a little milk)
- Optional: butter (room temperature, for serving)
Step 1Gather the ingredients. Heat the oven to 400 F (205 C).
Step 2Generously grease a baking sheet with butter, then sprinkle with a little flour to prevent the scones from sticking.
Step 3Sieve the self-rising flour into a large baking bowl. Add the butter, baking powder, and salt. Rub the butter into the flour using your fingertips, working as quickly as possible. The mixture is ready when it resembles fine breadcrumbs.
Step 4Add 1/2 cup (55 g) of the finely grated cheese and the dry mustard to the mixture. Mix well.
Step 5Make a well in the center of the mixture and, using a dinner knife, stir in enough milk to make a soft, pliable dough. If you add too much, sprinkle with a little flour to prevent the dough from being too sticky.
Step 6Turn the mixture out onto a floured board or work surface and knead very lightly just until smooth. Gently roll out to a 3/4-inch (2-cm) thickness.
Step 7Cut rounds with a 3-inch (7.5-cm) cutter or slice into triangles with a sharp knife.
Step 8Place on the baking tray and brush with the beaten egg and milk mixture. Sprinkle with the remaining grated cheese. Bake on an upper rack in the oven for 15 minutes or until golden brown and well risen.
Step 9Cool on a wire rack before eating.
Step 10Serve split across the middle and spread with butter. Enjoy.