Recipe Index

Ingredients

• 1 3/4 cups plain flour (/ all purpose flour)
• 1 1/2 cups shredded cheddar or tasty cheese ((packet shredded ok, tightly pack the cups!) )
• 3 tsp baking powder
• 1/2 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes))
• (7 tbsp) unsalted butter, cold, cut into ½ in cubes
• 3/4 cup milk ( cold, plus a little extra for brushing (preferably full fat))
• 1/2 cup shredded cheese ( for topping)
• Butter ( for spreading)

Method

1. Heat the oven to 390°F and line a tray for the cheese scones.
2. Pulse the flour, baking powder and salt once in a food processor, add the cold butter cubes and pulse four or five times until the biggest pieces are pea-sized, then pulse the 1 1/2 cups of shredded cheddar in once to distribute it.
3. Pour the cold milk in through the feed tube while pulsing eight to ten times, stopping the moment the flour disappears into a shaggy, slightly sticky scone dough.
4. Scrape the dough onto a lightly floured surface, gather it into a ball with your hands and pat it on baking paper into a round disc about 1¼ in thick.
5. Brush the disc with a little extra milk, press the 1/2 cup of topping cheese over it and cut the round into six wedges.
6. Space the wedges about 2 in apart on the tray and bake them for 20 minutes until their cheese-crusted tops are golden.
7. Give the scones 5 minutes on the tray, then split them warm and spread them with butter.

Prep: 15 min · Cook: 20 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data