Cheese Scones
Cheese scones are a delightful treat that are perfect for breakfast, brunch, or a light snack. These savory scones are quick and easy to make, with a fluffy and cheesy interior and a golden crust. Each bite offers a burst of cheddar goodness, complemented by a hint of cayenne pepper for a touch of warmth. Enjoy these freshly baked scones warm from the oven, slathered with butter, topped with more cheese, or paired with your favorite jams and honey. A comforting and flavorful addition to any meal or gathering.
— Constant Cookbook
Ingredients
- 500ml flour (2 cups)
- 15ml baking powder (3 tsp)
- large pinch salt
- sprinkle of cayenne pepper/chilli powder (optional)
- 250ml strong cheddar cheese
- 15 ml vegetable oil (3 tsp)
- 125 ml milk (maybe a bit more depending on how it mixes)
- 1 egg
Instructions
- Sift flour, baking powder, salt and cayenne pepper into a large bowl. Add the cheese and mix through the flour mixture.
- Beat the egg and milk together in a separate bowl and add the oil. The oil replaces the butter/margarine that usually gets used to rub into the flour. By using the oil you cut down on the dreaded calories and it saves a lot of time.
- Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon / fork, mix the dough until it clumps together, but is not too dry. If too dry, splash a bit more milk in to use up the flour.
- Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over ontop of itself (this gives the finished scones the natural "break" to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.
- Cut out your scones out by using a round cutter (you decide on the size) or if you don't have a cutter handy use a drinking glass. Place them on a baking tray, pop them in the oven at 180 celsius for fifteen twenty minutes. Serve, still warm, with lashings of butter, cheese, jams and honey.
Yield
Makes 12 portions
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