Cheese Scones Recipe
This Friday marks the 75th Anniversary of VE Day. We love an excuse to eat an afternoon tea or picnic style spread in our house so we will be joining my sister and her family, in a socially distant way, for a VE Day celebration. Cheese Scones are such a wonderful traditional, comforting recipe, I can think of no better, or more delicious way, to mark this historic occasion.
I love a scone in any incarnation. Cheesy, studded with fruit or just plain with the biggest dollop of clotted cream and jam. Any bloody scone is amazing. These Cheese Scones are soft, light, oh so cheesy and by God they’re easy. Just a bit of rubbing, grating and rolling and a scant 15 minutes in the oven before you are devouring these hot from the oven with a slice of cold butter. The recipe makes 12 so if you are having a socially distant VE Day tea party, then there’s plenty to share. Just don’t forget the ration busting amount of cold butter to go with.
Picnics under lockdown could mean a blanket on the living room floor, sitting in your front garden or via FaceTime or Zoom. However, you spend this special Bank Holiday Friday make sure these warm Cheese Scones are on the menu. At least if you’re having a virtual celebration you won’t be able to share them.
This recipe will feature on Lucy Loves later this week.
Cheese Scones Recipe
Makes about 12, size dependent
You will just need bowls, a 6cm cutter and a rolling pin for this
450g self raising flour, or if you only have plain flour add 6 teaspoons of baking powder
1 teaspoon salt
1/2 tablespoon English mustard powder
100g cold butter
275g strong cheese, cheddar or something similar, finely grated
120ml cold milk
120ml cold water
Plenty of cold butter to serve
Pre heat your oven to 200 degrees fan assisted and line two large baking trays.
In a large bowl measure in the flour. Add the salt and mustard powder, and baking powder if you only have plain flour, and whisk briefly to mix.
Grate the cold butter into the flour and then gently rub the butter into the flour until the mixture resembles breadcrumbs. Stir in most of the finely grated cheese, leaving a handful for topping the finished scones.
Pour in the water and milk and mix until you have a soft, shaggy dough. You may need a splash more water if your dough is too dry. Turn the mixture out onto a floured work surface and gently bring the dough together. Using a floured rolling pin roll the scone dough out to a thickness of around 2.5cm.
Using your 6cm cutter cut the scones and lay onto your lined baking sheets. Re-roll the mixture until you have rolled out around 12 scones. Top with the leftover cheese then place into your hot oven for around 12 to 15 minutes or until the scones are golden, well risen and smelling amazing.
Leave to cool briefly before splitting the cheese scones and slathering them in cold butter. Any leftover are super, warmed briefly, and enjoyed over the next 2 to 3 days.