Cheese Scones
These light and fluffy cheese scones made from basic ingredients and are on the table in under 30 minutes.
Ingredients
- 225g (1½ c) plain flour ($0.27 / £0.14)
- 2 teaspoons baking powder ($0.10 / £0.04)
- 50 g cold butter, cubed ($0.65 / £0.35)
- 100g (3½ oz) cheddar cheese, grated ($1.16 / £0.80)
- 60 ml (¼ c) cold milk ($0.10 / £0.04)
- 60 ml (¼ c) cold water ($0 / £0)
- ½ teaspoon Dijon mustard ($0.04 / £0.01)
Instructions
- Preheat the oven to 200˚C fan / 220˚C / 392˚F convection / 430˚F
- Line a baking tray with baking paper / baking parchment.
- In a large mixing bowl, combine the flour with the baking powder.
- Add the butter, then lightly rub it in to the flour with your fingertips until the mixture resembles breadcrumbs.
- Stir through the grated cheese.
- Mix the milk, water and mustard together in a small bowl.
- Pour the wet ingredients in to the flour mixture and stir lightly until the mixture just comes together. You don't want to over mix the dough as this will result in heavy scones.
- Place the scone dough on a lightly floured surface and roll out with a rolling pin to 3cm (1.2 inch) thick.
- Cut out rounds using a 58mm (2 ¼ inch) scone cutter or cookie cutter, and place on the lined baking tray, almost touching. Don't twist the cutter in the dough - just press down and bring up. The twisting motion can prevent the scones from rising as well.
- Sprinkle over a little extra grated cheese (this is optional but recommended!), then place in the preheated oven.
- Bake for 12-15 minutes, until the scones have risen and are lightly golden.
- Cool on a wire rack.
Video
Notes
Estimated costs: Australia $2.32. Per scone = $0.29
UK £1.38. Per scone = £0.18p
America - I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I'll get calculating :)
Plain flour – or all purpose flour.
Butter – unsalted butter. Use cold butter to ensure your scones are light and fluffy as the cold butter melts in the oven leaving little gaps – this adds to the light texture.
Baking powder – this leavener creates that rise in fluffy scones.
Cheese – I often use a cheaper cheddar cheese or tasty cheese, but a vintage cheddar would be delicious too. Or make these scones to use up odds and ends of cheese – some chopped brie or camembert, or crumble in some blue cheese.
Milk – I like to use full fat milk or full cream milk. When mixed with water you lower the fat content, and you need a bit of creamy fat for flavour and texture – this is what makes the best cheese scones!
Water – water mixed with milk helps create lighter scones, and water is cheaper than milk too!
Tips for light and fluffy scones:
Use cold ingredients for the best scones – so cold butter straight from the fridge, cold milk and cold water. Like pastry, scones are best.
Don’t roll the dough out too thinly – you want it to be a thickness of 3 cm / 1.2 inch – if you start off by making the scones too thin, you won’t be able to get a good rise on them.
When cutting out the scones - Don't twist the cutter in the dough - just press down and bring up. The twisting motion can prevent the scones from rising as well.
Place the scones in a hot oven – this will help them rise, creating tall scones that are light in texture.
Nutrition
Calories: 204kcalCarbohydrates: 22gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 235mgPotassium: 53mgFiber: 1gSugar: 0.5gVitamin A: 294IUVitamin C: 0.001mgCalcium: 163mgIron: 1mg
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