Fluffy Cheese Scones
How to make the lightest, fluffiest cheese scones with my best recipe using plain flour - plus tips on how to make them high-rise and full of flavour with mature cheddar and herbs.
Equipment
- cookie or scone cutters 6cm/2½ inch (plain or wave)
Ingredients
- 250 g (9oz/ 2 cups) Plain (all-purpose) flour T55
- 11 g (1 tablespoon scant) Baking powder (use only 1 teaspoon if using self-raising flour)
- 1 teaspoon Bicarbonate of soda (baking soda)
- pinch salt & black pepper
- 50 g (2oz/ ¼ cup) Unsalted butter, unsalted (at room temperature, in cubes)
- 100 g (3½oz/ 1 cup) Cheese, finely grated (Cheddar, French Comté, Mimolette)*
- 1 tablespoon Rosemary, finely chopped (or fresh chives, thyme, dried Herbes de Provence)
- 1 large egg (@60g) organic, free-range
- 100 ml (3½fl oz/ ½ cup) Milk (whole or semi-skimmed)
Scone Glaze or Wash
- 1 egg yolk (optional)
- 1 tablespoon milk
- 1 teaspoon sesame or poppy seeds (optional)
Instructions
- Heat oven to 220°C/425°F (200°C fan/Gas 7). Line a baking tray with parchment paper or a silicone mat.
- Mix together the flour, baking powder/soda, salt, pepper, and rosemary (or other herbs) in a large bowl. Either rub in cold butter using your fingertips but if you have a mixer, this is even better (butter at room temp). Mix just until the butter looks like breadcrumbs in the flour then add the cheese. Add the egg and milk and mix until fully combined, pushing down with a silicone spatula if the dough sticks to the side of the bowl. The result should be a sticky, wet dough. If you find it's too dry, add a little bit more milk.
- Roll out on a lightly floured surface to about 2 cm thick (nearly an inch). Don't press on the dough too hard - keep them high. Using a scone/cookie cutter (6cm/2.5"), cut out medium-sized rounds. Alternatively, to save time or if you don't have cutters, roll into a circle (use a plate as a guide) and cut into triangles with a sharp knife.
- Place on the baking tray and brush with the egg wash - mixture of egg yolk and a little milk to glaze (yolk is optional but recommended for an extra shiny glaze).
- Bake for 10-15 minutes until golden brown and leave to cool slightly on a wire rack.
Video
Notes
To serve: best served slightly warm from the oven and split open with a thin spread of butter. Delicious with a pot of tea or nourishing soups.
Yield: Makes 10-12 scones.
Storage: Best served fresh on the day of baking; otherwise they freeze well. Store in an airtight container or bag (with no pockets of air left) in the freezer for up to 6 weeks.
Best Cheeses: use mature, strong or sharp cheeses - best ever is mature cheddar. Others with great flavour are mimolette, parmesan, comté and gruyère. Buy a block and grate your own for the best quality.
Buttermilk Scones: If you replace the milk with buttermilk, omit 1 teaspoon of baking powder, but personally I prefer cheese scones made with milk, as find they rise better.
Walnuts: Replace the rosemary with crushed walnuts (see the Walnut page for more nutty ideas) or a couple of finely chopped sun-dried tomatoes.
Calories: One portion of 2 scones is 293 calories.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
Nutrition
Calories: 293kcal
Tried this recipe?Let us know how it was!