A Simple Cheese Scone Recipe For a Breakfast Treat

   

This cheese scone recipe will make 10-12 scones.  They are best made and eaten fresh but if you have any left over, they are good toasted the next day.  

Ingredients:
450g/1 lb/3½ cups of wholewheat flour
4 teaspoons of baking powder
Pinch of cayenne pepper
50g/2 oz butter
300mls/½ pint/1¼ cup of milk
1 teaspoon of English mustard
150g/6oz/just over a cup of grated cheese (a mature cheddar is nice but any cheese that grates well can be used)


Method:
1. Preheat the oven to 220C/425F/Gas 7.

2. Sift the flour, baking powder and cayenne pepper into a large bowl. (though to be honest I rarely bother sifting and the scones are fine).

3. Add the butter and rub in with your fingers until the mixture resembles breadcrumbs.  Stir in half the cheese.

4. Mix the mustard into the milk and add it to the bowl, stirring well to form a soft dough.

5. Turn the mixture out onto a floured work surface.  Knead lightly and press into a round, about ½ an inch thick.  

6. I usually just cut the scones into rough, rustic-looking triangles but you may want to use a cutter or small floured glass to cut them into circles.

7. Place the scones on a baking tray and top them with the remaining grated cheese.

8. Bake in the oven for 12-15 minutes until they are golden.  Serve while still warm.



 

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