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Delicious soft and light cheese scones, packed full of flavour, and perfect for an afternoon treat!
Now, I am a true fan of all things scone – fruity, plain or savoury. I love my fruit scones, my plain buttery scones, my lemon and blueberry scones but these delicious savoury cheese scones are right at the top of my list! Seriously though, cheese is one of my favourite things on the planet – I struggle not to eat it every day.
I personally love a hot cheese scone with a bit of marmite on top – a bit like my marmite and cheese rolls recipe but I have the scones as an afternoon treat and my cheese and marmite rolls as a breakfast dish – I just cant get enough!
When I go out with friends and stop for lunch, if I am in the mood for something small and savoury, I find the perfect treat is a freshly baked cheese scone. They are not to heavy on the stomach, and are a real pleasure to eat – not the healthiest of treats however. You can try using reduced fat cheese, but I don’t bother, its all or nothing for me with these!
Cheese and spices
This recipe is so light and fluffy, yet packed full of mature cheese – the ultimate in flavouring for something so delicate! I use a mix of two cheeses in my scones as I love the salty flavour of the parmesan, but cheddar is the easiest and most used cheese in my house so there is always some spare to bake scones with!
You can use other cheese with this recipe, however try to stick to hard cheeses! Adding wet cheese to the mix will just bring too much moisture to the dough and it upsets me when scone mixture doesn’t go to plan! Same with spices – you can switch, omit or add whatever you like! Lots of people tend to love paprika with their cheese scones which is obviously also delicious!
I serve my scones either slapped with butter, an extra sprinkling of cheese, or even on the side of a soup! They are the perfect accompaniment to a casserole as I sometimes top mine with them as a sort of dumpling!
I love making little afternoon teas for friends with this recipe as we have plenty of sweet cake in the mix so a savoury scone is the perfect balance. My perfect afternoon tea arrangement is an array of finger sandwiches, my mini victoria sponge cakes, some macarons and these delightful beauties!
As I have said many times before, I LOVE savoury baking! I find my savoury bakes sometimes get missed on my blog which is understandable but I would love everyone to try some of my savoury recipes! I have pizza rolls, sausage rolls, quiche and a delicious soda bread recipe.. enjoy!
- 300 g self raising flour plus extra for dusting
- 60 g unsalted butter cold and cubed
- 1/2 tsp mustard powder
- 1/2 tsp cayenne pepper
- 1/4 tsp salt and pepper
- 100 g mature cheddar cheese grated
- 25 g parmesan cheese finely grated
- 150 ml whole milk
- Extra grated cheese
- 4cm cutter
- Heat the oven to 220C/210C Fan/Gas mark 7 and line a baking tray(s) - place tray in the oven to start heating with the oven
- Mix together the self raising flour, unsalted butter, mustard powder, cayenne pepper, and salt then rub together until the butter has essentially disappeared and the texture of all the mixture is like breadcrumbs - alternatively, put all of the same ingredients into a food processor and mix until the breadcrumbs texture is created!
- Mix in the grated cheese, and then pour in 75% of the milk
- Stir with a spatula until combined into a slightly sticky dough - if it is too dry, then continue to add the rest of the milk until it is ideal
- Tip the dough out onto a lightly floured work surface and pat down with your hand till it is about 3-4cm deep
- Remove the trays from the oven carefully
- Using a 4cm round cutter, cut out the scones and place on the baking tray(s)
- Knead the dough slightly to combine it all again, flatten, and cut the scones out - repeat until all the dough has been used!
- Brush the scones with a bit of milk, and sprinkle with some cheese -
- Bake in the oven for 10-15 minutes
- Move to a wire rack and leave to cool slightly!
- Serve at breakfast for a lazy day, or on the side of a delicious bowl of homemade soup - they will suit the side of any dish perfectly.
- You can change up the cheeses you use, but try and stick to hard cheeses - a 'wet' cheese won't work as well as it'll change the amount of moisture in the dough.
- You can also change the spices used in the recipe, I love the slight hint of the mustard powder (even though I am not a mustard fan) and the cayenne pepper gives a wonderfully slight kick!
- These are best eaten when still warm out of the oven, or on the day of baking - I usually microwave mine to warm again, or flash back in the oven to revive them the day after baking!
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