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You are here: Home / All Recipes / Mature Cheddar Cheese Packed Savoury Scones – Dare to dunk?

Mature Cheddar Cheese Packed Savoury Scones – Dare to dunk?

15th September 2016 by Daryl 3 Comments

Cheddar Packed Cheese Scones - Perfect for Stew

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?

Cheddar Cheese Scones
2016-09-15 00:29:10
Yields 12
Perfectly Fluffy Cheddar Cheese Scones
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 340g Self Raising Flour ( + Dusting)
  2. 300g Strong Cheddar Cheese (grated +sprinkling)
  3. 90g Salted Butter (cubed)
  4. 2 tsp Baking Powder
  5. 1 tsp Mustard (optional)
  6. 180ml Milk (I used semi-skimmed +brushing)
  7. 1 Egg
Instructions
  1. Sieve the flour and baking powder into a large mixing bowl.
  2. Add cubed butter lightly combine the dry mix until you get breadcrumbs.
  3. Add the grated cheddar along with your mustard and mix well.
  4. Gradually add the milk to the mixture, and mix to combine, after a while you will have a semi sticky dough.
  5. Turn the dough onto a floured surface and gently pat (not roller) to create a fat slab around 2cm thick.
  6. Fold your slab in half and flatten again, do this around 3 times in total so you end up with 6 layers,
  7. 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.
  8. Place the unbaked scones into your fridge for 30 minutes.
  9. 15 minutes into chilling, Turn your oven onto 220c and place a baking tray in to preheat.
  10. Beat your egg and milk for brushing.
  11. Once ready remove your tray from the oven and place your scones onto your hot tray.
  12. Brush with egg mixture and sprinkle tops with cheese.
  13. Bake at 220c for 15 Minutes or 18 if you prefer a more coloured scone.
Great Tip
  1. You could also cheat and just whiz the flour and butter in a food processor.
  2. If grating your own cheese again the food processor is your friend.
By Daryl @ A Keen Cook
A Keen Cook https://www.akeencook.co.uk/
cheese-scones-served

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

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

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Related

Filed Under: All Recipes, Autumn, Entertaining, Meat Free, Snacks Tagged With: Tea Time Treats, Treat Petite

Previous Post: « So #autumn is on it’s way, what’s your favourite meal? Best Autumn Recipe for 2016
Next Post: Easter: Slow Cooker Fudge Cadbury Creme Egg Fudge »

Reader Interactions

Comments

  1. Kat (The Baking Explorer) says

    24th September 2016 at 10:47 pm

    Yum! Cheese scones are so delicious and I love your idea of having them with a winter stew. Thank for linking up to #TreatPetite

    Reply
    • Daryl says

      26th September 2016 at 9:01 pm

      It was a pleasure. See you again next month hopefully.

      Reply

Trackbacks

  1. Best autumn recipe -autumn 2016 recipe – A Keen Cook says:
    16th September 2016 at 7:43 pm

    […] Stew & Dumplings or Scones (click for recipe) […]

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Hi, I’m Daryl, A Keen Cook.

After having a love for cooking for many years, I decided to make this blog. It’s aimed to be family friendly with meals for busy mums, dads, grandparents, real food anyone can make, easily at home with basic equipment.

I use a range of cooking methods including: Stir-fry, Steaming, Oven, Hob, Slow Cooker, Indoor Grilling, Outdoor Grilling & Smoking. The only thing I tend not to do is deep fry as I air-fry, but never say never.

Often my recipes do not contain onions, due a onion allergy at home. But that’s not always, so please don’t be put off.

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Big Love
Daryl

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