f you’ve read my previous blog post you’ll know that I was the greedy and welcome receiver of a box of cheese from Paxton & Whitfield for my Birthday and what a treat! A fantastic comte and a cave aged cheddar (cave aged!!) were nibbled on in the park under the sun with a bottle of celebratory bubbles.
Given I’ve so much cheese still, I thought a warm cheese scone would be the perfect treat for a chillier weekend in the drizzle and a pick me up after a long cycle. A good strong cheddar is a must here – buy the best you can afford or at least a mature/extra mature option. Call me a food snob but I guarantee you won’t feel the full effect with the likes of Cathedral city. I used half cheddar, half comte but you can use all cheddar if you like.
Adapted from ‘Delicious magazine‘
Makes 6-7 scones
- 225g self raising flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp mustard powder
- 55g chilled butter, cubed
- 50g mature cheddar, finely grated (Best you can afford – I used this one from Paxton & Whitfield)
- 50g Comte, finely grated (I used this one from P&W)
- 60ml of warm water and milk (half and half)
- Preheat the oven to 220 and put your baking tray inside to warm up.
- In a food processor, add the flour, baking powder, salt, mustard and chilled butter. Pulse until you have a fine breadcrumb mixture (you can also do this in a bowl and rub the butter in with your finger tips).
- Tip the mixture into a large mixing bowl and mix in the cheese. Make sure you use a fine grater and not a large one or the pieces will be too big.
- Add the milk/water mix and, using a knife and a cutting motion, mix thoroughly. Bring everything together with your hands in the bowl or tipped out onto the work surface but don’t overwork or be tempted to knead it like bread, it needs careful handling.
- Once you’ve formed a ball, gently press the dough to a 2.5cm thickness. Use a 6cm cutter to cut 4 scones. Combine the dough into a new ball and cut out 2-3 more scones.
- Remove the baking tray from the oven and add your scones on your warmed baking tray and brush the tops with some milk. Finally, finely grate over some extra cheese.
- Bake for about 12 minutes until golden, smelling delicious and cooked through.
Serve warm with butter and anything else you please! These will without doubt make your house smell devine for the day.