Making savoury cheese scones is one of the most satisfying baking experiences as it delivers almost instant results. I often make some scones to go with my leek and potato soup.
Even my 82 year old dad has become proficient at making cheese scones, and the secret is to use good quality flour and strongly flavoured cheese. The recipe below uses gluten free flour, but you can easily substitute wholemeal flour or plain white flour. When cooking lunch for days I am working at home, I like to use wholemeal, but it is all a matter of taste. My dad uses plain flour, cuts the scones into quite small rounds, and serves these with drinks. The last time I was at home, he brought me and my husband steaming mugs of tea and warm cheese scones in bed early on Sunday morning. What service!
Makes 14-16 scones
- 200g gluten free brown bread or gluten free plain white flour, or use regular flour
- 1 x teasp salt
- 1 x teasp bicarbonate of soda
- 2 x teasps cream of tartar
- 1 x teasp dry mustard powder
- 45g butter, cut into small dice
- 75g strongly flavoured Cheddar Cheese, grated
- 50g grated Parmesan
- 125-130ml milk
- Preheat the oven to 220C/425F/Gas 7
- Line 2 baking trays with baking parchment
- Sieve the flour, salt, bicarbonate of soda, cream of tartar and dry mustard into a bowl.
- Rub in the butter until the mixture resembles breadcrumbs
- Add in the two cheeses and mix well
- Add enough milk to form into a soft, not too sticky dough. You may well need to add a little extra for the second rolling
- Turn onto a floured surface and knead lightly to mix
- Roll out the dough to about 2cm cm thick. Cut into rounds using a 5.8 cm/2.25 inch pastry cutter.
- Bake in the hot oven for 10 minutes, until well risen and golden brown