Cheddar Packed Cheese Scones – Perfect for Stew
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.
Cheese Scones topped with Lurpak Infusions Smoked Chipotle Whipped Butter
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.
Participating in Tea Time Treats
Hosted this month by Manjiri from Travels for Taste
And Also Treat Petite
Hosted by Kat at the Baking Explorer and Stuart at Cakeyboi.
Please checkout these other FAB blogs.
Lavender and Lovage, Travels for Taste, Jo’s Kitchen, Cakeyboi & The Baking Explorer
