Well when I planned making these scones it was looking like a chilly September, however it seems here in the UK, the rules are being broken and records set. Anyway what’s wrong with a fresh out the oven fluffy cheese topped scone on a hot day?
- 340g Self Raising Flour ( + Dusting)
- 300g Strong Cheddar Cheese (grated +sprinkling)
- 90g Salted Butter (cubed)
- 2 tsp Baking Powder
- 1 tsp Mustard (optional)
- 180ml Milk (I used semi-skimmed +brushing)
- 1 Egg
- Sieve the flour and baking powder into a large mixing bowl.
- Add cubed butter lightly combine the dry mix until you get breadcrumbs.
- Add the grated cheddar along with your mustard and mix well.
- Gradually add the milk to the mixture, and mix to combine, after a while you will have a semi sticky dough.
- Turn the dough onto a floured surface and gently pat (not roller) to create a fat slab around 2cm thick.
- Fold your slab in half and flatten again, do this around 3 times in total so you end up with 6 layers,
- The last time pat out to around 2.5/3cm thick. Use a cookie cutter to press out as many scones as possible and place them onto a board/plate.
- Place the unbaked scones into your fridge for 30 minutes.
- 15 minutes into chilling, Turn your oven onto 220c and place a baking tray in to preheat.
- Beat your egg and milk for brushing.
- Once ready remove your tray from the oven and place your scones onto your hot tray.
- Brush with egg mixture and sprinkle tops with cheese.
- Bake at 220c for 15 Minutes or 18 if you prefer a more coloured scone.
- You could also cheat and just whiz the flour and butter in a food processor.
- If grating your own cheese again the food processor is your friend.
Fresh out the oven I topped mine with some Lurpak® Infusions Smoked Chipotle, they were totally delicious. I think they would be a amazing alternative to serve instead of dumplings on a winter stew.
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