Scones are such a delicious treat. I absolutely love cheese scones, and these rustic scones are so easy to make. They are perfect with just butter, and are even better when they’re served warm. I tend to make these with an extra mature cheddar because that’s just what I like. However, they can be made with any type of cheese.
I personally enjoy Lurpak the most. It is so creamy and goes perfectly with these cheese scones. Anchor is also great. However, you use your favourite. Definitely salted though – what sort of monster uses unsalted butter?!
I made these ‘rustic’ by not relying on a cutter. I simply cut out imperfect round shapes using a metal knife. If you would like them to be even, simply use a circular cutter of the size you desire.
To add a little bit of extra flavour, you could add 1/2 teaspoon dijon mustard before cooking. This really gives them a kick!
Rustic Cheese Scones
- 225 g self-raising flour
- Pinch of salt
- 1/4 tsp black pepper
- 1 tsp baking powder
- 55 g butter cubed and chilled
- 100 g cheddar grated (extra to top)
- 80 ml milk
- Pre-heat oven to 180 degrees celcius. Cover a baking tray with parchment paper.
- Sift flour into a large bowl. Add salt, pepper and baking powder. Mix.
- Add in chilled butter. Mix with your fingertips to form fine breadcrumbs.
- Add in grated cheddar and continue mixing with your fingertips.
- Gradually add in thee milk to form a soft dough. Start with a metal spoon then use your fingertips once it starts to stick together. Form the dough into a ball.
- On a lightly floured surface, roll the dough to a thickness of approximately 2cm.
- Cut out rough circles using a metal knife. To make them more even (and less 'rustic') you can use a round cutter.
- Place the circles onto a baking tray and brush with milk.
- Top with extra cheddar.
- Bake for 12-15 minutes at 180 degrees.
- Cool for around 10 minutes on a wire rack. Best served fresh.
Enjoy baking? Try out my Dulce de Leche Brownies, Chocolate Peppermint Cupcakes or these M&M Cookie Bites.