Happy National Cheese day! I had a lot of cheesy recipes I wanted to share today, but with this summertime heat, I decided on a lighter recipe that wasn’t a heavy comfort food (although those are the most delicious in my opinion…). These flaky and buttery cheese scones are the perfect baked good for breakfast, lunch or with a tea. Eat them plain, with some butter, or ham and cheese like my partner likes. Although this recipe contains cheese, the cheese can easily be substituted; for fruit to make a sweet version, meat to continue on the savory route or you can make them plain and top them with a delicious jam.
You must must must use cold firm butter!!
No pastry cutter? No problem! You can easily use your hands to break up the cold firm butter into the flour mixture. The key is to make sure the butter doesn’t melt. You want there to be tiny butter chunks throughout the flour mixture.
When mixing the wet ingredients into the dry mixture, be sure not to overwork the dough. Less is better with this recipe. The mixture should just be combined before transferring to your floured surface and knead only a few times until your dough has been formed and shaped.
With savory scones, depending on your taste buds, you can cut out a little extra sugar and add a tiny bit more salt (I’d recommend only adding 0.5-1 tsp extra). Remember this all depends on how you’re adding flavour to your scones. For example, if you want to make cheese and bacon scones, I wouldn’t add anymore salt because you’ll have added salt from the bacon bits.
With sweet or plain scones, I would add an extra 1/4 cup of sugar to the recipe. My personal favourite are raspberries, but feel free to experiment!
- Baking sheet
- Pastry cutter
- Large bowl
- Measuring cups/spoons
- 3 cups all-purpose flour
- 1/4 cup white sugar
- 5 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter firm and cubed
- 1 egg
- 1 cup milk
- 1/4 cup cheddar cheese shredded
- Preheat oven to 400°F.
- In a large bowl, combine flour, sugar, baking powder, and salt. Cut in firm cubed butter.
- Add the egg, milk, and cheese and stir into the flour mixture until moistened.
- On a lightly floured surface, knead the dough briefly and roll out into a 1/2-1 inch think circle. Cut into 8 wedges.
- Place on a baking sheet and back for 15 minutes of until lightly browned.