Tall, light and fluffy cheese scones filled with lots of mature cheddar cheese. These are the best cheese scones I've ever had!
Servings 10 Large Scones
- 500 G Strong White Flour OR Plain (All-purpose) Flour
- 6 Tsp Baking Powder
- 1 Tbsp Dried English Mustard Powder
- 1 Tsp Salt
- 2 Tbsp Fresh chives finely chopped
- 80 g Cold Butter Diced
- 300 ml Full Fat Milk
- 250 G Mature Cheddar Cheese, or a mixture of a mature cheddar & red Leicester Grated
- 1 Beaten Egg Yolk OR 1 Tbsp Milk For glazing the scones
- 25 G Mature Cheddar Cheese For sprinkling over the top of the scones
Preheat the oven to 220C/200Fan/400F. Grease and line two large baking trays.
Place the flour, baking powder, mustard powder and salt in a large bowl. Add the diced butter and rub the butter into the dry ingredients until it resembles breadcrumbs.
Add the grated cheese and fresh chives and lightly stir with your hands to combine. Pour in most of the milk (you might not need it all so keep about 25ml back) and using your hands, lightly mix until you have a soft, moist dough and no dry crumbs remain on the bottom of the bowl. If the dough seems a little dry, add the remaining milk. Turn the dough out onto a lightly floured surface. Lightly pat out to a rough square, no less than 1 Inch thick. Using a large cutter, cut out rounds. Don't twist the cutter when cutting the scones or your scones will rise unevenly. Repeat cutting out the scones until all the dough is used up. You don't need to knead the dough when re-rolling - just simply push it back together lightly with your hands. Bear in mind that the less you handle the dough, the lighter your scones will be.
Place the scones on the baking trays, brush with the beaten egg yolk or milk (try not to let the liquid run down the sides or it could affect the rise) and sprinkle over the 25g grated cheese. Immediately place in the oven and bake for 10-15 minutes or until well risen and golden on top. The smell of the scones baking will make you ravenous!
Delicious served warm with lots of butter, ham, or chutney.