These vintage cheddar cheese scones are absolutely delicious served warm with butter and your favourite chutney, and are also a crowd pleasing addition to your picnic basket!
Vintage Cheddar Cheese Scones
Preparation time 15 mins
Baking time 10 mins
- 250g self raising flour
- 25g unsalted butter
- 1 tsp baking powder
- ½ tsp mustard powder
- ½ tsp cayenne Pepper
- ½ tsp salt
- 1 large egg
- 100ml milk
- 150g grated vintage cheddar
- 25g grated vintage cheddar for topping
- 1 egg beaten for wash
- Preheat oven to 220˚C/200˚C fan/gas mark 7. Line a baking tray with silicone parchment.
- Using a large bowl mix together the flour, mustard powder, cayenne pepper and salt until well combined.
- Using the tips of your fingers gently rub the cold butter into the flour mix until it resembles breadcrumbs. Stir in the vintage cheddar until well combined.
- Mix together the egg and the milk. Make a well in the mix and add the egg and milk mixture. Using a knife bring the flour and cheese mixture into the middle until it has come together into a dough. Do not over work the dough; it should be gently kneaded until the edges are just smooth. If the dough is too wet, sprinkle with a little additional flour to coat the surface so that you can remove it from the bowl.
- Place the dough on a floured board and press into a 4cm thick round. Cut the scones out using the cookie cutter. Any fragments of dough can be gathered together and pressed out again.
- Place on the baking tray and brush the top with egg wash. Sprinkle on the remaining cheese. Leave to rest for 10 mins before transferring them to a preheated oven to bake for an additional 10 mins until golden brown. The scones are ready if they sound slightly hollow when tapped.