The key to good scones is to mix them quickly, don’t over mix. Make sure the oven is hot and get them straight into the oven.
Check out our recipe also for Double Cheese Scones, as the name says, these have double the amount of cheese and also more liquid. The mixture is dolloped onto a tray, making a super cheesey scone.
PS – Recently I have started adding more cheese – instead of 100g I have increased this to 150g or even double the amount to 200g, this makes an even tastier scone. Hold back though if you prefer.
- 2 rounded cups of flour
- 1/2 teaspoon salt
- 50g (1.76oz) butter
- 3 teaspoons baking powder
- 1-2 cups (100g/3.52oz or more) grated tasty cheddar cheese (I have decided that more cheese makes for a tastier scone)
- 1 cup milk
Preheat the oven to 220 C/428 F
Sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
Stir through the baking powder and then the cheese.
Make a well in the centre and add milk, mixing quickly with a knife to form a soft dough.
Tip dough onto a lightly floured board and pat or roll into a rectangle. Cut into shapes and brush with a little milk.
Place on a baking tray and cook for 12-15 minutes until a rich golden colour.