Makes about 10 to 12 scones
Scones are best eaten straight out of the oven, but you can prepare them in advance, particularly these cheese scones. Bake them a day ahead, then top with more grated cheese and reheat in a hot oven until the cheese melts and oozes down the sides of the scones. Utterly irresistible
225g plain flour
Scones are best eaten straight out of the oven, but you can prepare them in advance, particularly these cheese scones. Bake them a day ahead, then top with more grated cheese and reheat in a hot oven until the cheese melts and oozes down the sides of the scones. Utterly irresistible
225g plain flour
1 tsp baking powder
Pinch of cayenne pepper
Generous pinch of sea salt
50g cold, unsalted butter, cut into small cubes
85g grated Caerphilly cheese (or sharp cheddar), plus extra for sprinkling
15g parmesan cheese, grated
7-8 tblsp cold milk, plus extra for brushing
1 tblsp finely chopped chives
Crème fraîche, to serve
Heat the oven to 180c/gas mark 4. Line a baking sheet with baking parchment.
Sift the flour, baking powder, cayenne pepper and salt into a large bowl. Add the cold butter and rub it in using the tips of your fingers, letting the flour drop from a height to aerate it. After all the flour has been incorporated, the mixture should look like fine breadcrumbs.
Sift the flour, baking powder, cayenne pepper and salt into a large bowl. Add the cold butter and rub it in using the tips of your fingers, letting the flour drop from a height to aerate it. After all the flour has been incorporated, the mixture should look like fine breadcrumbs.
Stir in the Caerphilly and parmesan cheese, then make a well in the middle. Pour in the milk and stir quickly using a butter knife to reach a soft but not sticky dough. Add another tablespoon of cold milk if the dough is quite dry. To achieve a light and fluffy result, try not to over-mix the dough.
Tip the dough on to a lightly floured board and roll out to a 2.5cm thickness. Using a 5cm pastry cutter, stamp out as many rounds as you can, reshaping the trimmings until the dough is used up. Place the rounds on the prepared baking sheet and brush the tops with milk.
Tip the dough on to a lightly floured board and roll out to a 2.5cm thickness. Using a 5cm pastry cutter, stamp out as many rounds as you can, reshaping the trimmings until the dough is used up. Place the rounds on the prepared baking sheet and brush the tops with milk.
Bake for 20-25 minutes until risen and golden brown. If you like, sprinkle the tops of the scones with a little more grated cheese and reheat in the oven for a minute or two to melt the cheese. Cool on a wire rack and serve while still warm with a little crème fraîche.
