The earliest scones got their start from Scotland as quick-bread and were originally griddle cakes made with oats or barley. However, a proper British scone can be likened to be small round sweet cakes and made with flour and other baking ingredients.
What is a scone?
Scones are single-serving cake-like pastries or quick bread. Traditionally, they are made of oat, barley, or wheat, with baking powder, and are baked on scone pans or sheet pans of various types. Scones have different shapes and flavors; they can be savory and sweet and are best served with tea, cream, butter, or honey for breakfast or any time of the day.
Cheese scones are great, and sometimes they can be disappointing to make, but it is easy if you follow the appropriate steps. Cheese scones have a fantastic taste, and are very delicious when taken with butter or cheese cream.
What is wonderful about this flavor?
Cheese scones taste fantastic, they are fool-proof, and the best part is that they are quick to make.
|All-purpose flour||8 ounces (8 oz)||225 grams|
|Baking powder||1 teaspoon||5 grams|
|Mustard powder||0.5 teaspoon||0.5 teaspoon|
|Chilled and cubed butter||Half stick or 2 ounces (2 oz)||56.5 grams|
|Grated cheddar (matured)||2 ounce (2 oz)||50 grams|
|Egg and Milk||One large egg mixed with semi-skimmed milk to about 150ml of a measuring glass or jug.|
- Preheat the oven to 220c/425f.
- Add sifted flour, mustard powder, baking powder, cayenne pepper and salt into a large bowl.
- Stir the ingredients until it resembles breadcrumbs.
- Add the cheddar and stir.
- Put the egg and milk in a measuring jug and measure up to 150ml. Take 1tblspn of this mixture and set aside and add the rest into the flour mixture.
- Using a cold round knife, stir the mixture to a soft dough.
- Pour the dough on a lightly floured surface and knead to 4cm round and 2cm thick, place each on a prepared baking tray and ensure there is enough space between each scone to give room for rising and evenly baking.
- Re-roll the remaining dough after each Scone has been cut out until all the dough is used up.
- Once you have used up all the dough, using the egg/milk mixture you set aside, brush the tops of each scone. You can also sprinkle grated cheddar on the top if you wish.
- Bake the scones in the preheated oven for 10 to 12 minutes or until they are well risen and golden brown on the top.
- Remove scones from the oven and allow them to cool.
- You may discover that mixture gets too warm, when this happens, do not fret. Cool it by putting the dough in the fridge for some minutes. If you want the scones to rise, allow the mixture to be colder.
- When using this recipe for the first time, it is important you keep a close eye on the scones to prevent them from opening the oven door until they are baked.
Cooking Tips for scones
- The dough should be soft and not sticky.
- Use a sharp cheddar if you want a particular cheese flavor.
- Use mature cheddar
- Allow the cheese to dry for an hour or two before preparation.
These delicious cheese scones are greatly enjoyed when eaten on the same day they are made. For a summery treat, put a small tear in each cheese scone and add cream cheese, butter, or watercress.
How to store in the freezer?
Allow the baked scones to cool down completely. Put the cooled-off scones in an air-tight container, or you can wrap them with Clingfilm and tuck them in the freezer.
How to thaw and reheat?
Remove the scones from the Clingfilm and heat in the oven for about 5 to 8 minutes.