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Cheddar Cheese Scones Recipe

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4 from 9 reviews

Deliciously cheesy and fluffy Cheese Scones perfect for a savory snack or breakfast treat. These scones are made with a blend of shredded cheddar and other melting cheeses, baked to golden perfection with a crispy top and soft crumb inside. They are quick to prepare using a food processor and ideal for serving warm with butter.

  • Total Time: 35 minutes
  • Yield: 6 cheese scones

Ingredients

Dough Ingredients

  • 1 3/4 cups plain flour / all purpose flour
  • 1 1/2 cups shredded cheddar or tasty cheese (tightly packed)
  • 3 tsp baking powder
  • 1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)
  • 100g (7 tbsp) unsalted butter, cold, cut into 1 cm cubes
  • 3/4 cup milk, cold, plus a little extra for brushing (preferably full fat)

Topping / Serving

  • 1/2 cup shredded cheese, for topping
  • Butter, for spreading

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (390°F) or 180°C (fan-forced).
  2. Combine Dry Ingredients: Place the flour, baking powder, and salt in a food processor fitted with an 'S' blade and pulse once to mix.
  3. Add Butter: Add cold, cubed butter to the processor and pulse 4 to 5 times until the butter pieces are pea-sized. You can also rub the butter into the flour by hand using your fingertips if you prefer.
  4. Mix in Cheese: Add the shredded cheese and pulse once just to combine it evenly without overworking the mixture.
  5. Incorporate Milk: While pulsing 8 to 10 times, pour the cold milk through the feed tube until the dough just comes together. The dough should be shaggy, slightly sticky, and barely handled.
  6. Form the Dough: Lightly flour a work surface and scrape the dough out of the processor. Gently bring it together with your hands into a ball, avoiding extra flour if possible.
  7. Shape and Prepare for Baking: Place the dough onto a sheet of baking paper. Pat it into a round disc about 3 cm (1.2 inches) thick. Brush the top and sides with milk. Sprinkle with extra cheese and lightly press it in. Cut the disc into 6 wedges.
  8. Arrange and Bake: Transfer the wedges to a baking tray spaced about 5 cm (2 inches) apart. Bake in the preheated oven for 20 minutes or until golden brown on the surface.
  9. Cool and Serve: Allow scones to cool on the tray for 5 minutes before serving warm with a generous smear of butter.

Notes

  • Cheese: Use any good melting cheese such as sharp vintage cheddar for punch, Swiss for milder flavor, or gruyere for a premium option. Avoid mozzarella due to its lack of flavor. Pre-shredded cheese is fine.
  • Baking Powder: Using plain flour with baking powder (3 tsp) results in better rise than self-raising flour, especially with the weight of cheese.
  • By Hand Method: Rub the cold butter into the flour using your fingertips or a pastry cutter if a food processor is unavailable.
  • Alternate Shape: To make round scones, pat dough to 2.5 cm (1 inch) thick and cut into 5-6 cm (2-2.4 inch) rounds; bake for 15 minutes.
  • Cup Measurement: This recipe accounts for differences in cup sizes between the US (236 ml) and metric countries (250 ml); it will work using either.
  • Storage: Leftovers keep for 3-4 days but are best served warm; reheat to freshen.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Western

Find it online: https://cozykitchenbymaya.com/cheddar-cheese-scones-recipe/