Cheese Scones
Submitted by hazzmat
Cheese scones with sharp cheddar, whole wheat flour, and dry mustard rubbed with cold butter. A British-style savory scone that bakes tall and golden in under 10 minutes.
YIELD
12 servingsPREP
25 minCOOK
10 minREADY
45 minThese are proper British-style scones with a savory twist: sharp cheddar cheese folded into the dough and more sprinkled on top before baking. The dry mustard doesn’t add heat but sharpens the cheese flavor the way it does in a good Welsh rarebit.
The technique matters more than the ingredient list here. Rub cold butter into the flour mixture with your fingertips until it looks like coarse crumbs. This is how you build flaky layers. If the butter melts from the warmth of your hands, the scones will be dense instead of light. Work quickly and keep everything cold.
When you add the milk, mix with a fork until the dough barely holds together. It should look shaggy and dry, not smooth. Overworking scone dough develops gluten, and gluten is the enemy of a tender scone. Pat it out to ¾ inch thick (rolling pins work but hands are gentler), cut into rounds, and get them into a hot oven.
Eight to ten minutes at 425°F (220°C) gives you scones that are puffed, golden, and still slightly soft in the center. Split them while warm and spread with butter.
Kitchen Tips
- Keep the butter ice cold. Cut it into small pieces and freeze for 10 minutes before rubbing in
- Don’t twist the cookie cutter when cutting. Press straight down and lift. Twisting seals the edges and prevents rising
- The dough should be wetter than you think. Dry scone dough makes dry scones
- These are best eaten the day they’re baked. Reheat leftovers in a warm oven for 5 minutes
Variations
Ingredients
Directions
Preheat oven to 425F (220C).
Lightly grease a large baking sheet; set aside.
Sift all-purpose flour, baking powder, dry mustard and salt into a large bowl.
Stir in the whole-wheat flour.
With your fingers, rub in cold butter until mixture is crumbly.
Stir in ½ cup cheese.
Make a well in center of mixture; add milk and mix with a fork to make a dough that BARELY holds together (you may need to press dough together with your hands).
Turn out onto floured surface and knead lightly.
Roll out with a floured rolling pin or pat dough with your hands to make a round about ¾ inch thick.
Cut into rounds with a 2-inch fluted or plain cookie cutter.
Place 1 to 1½ inches apart on baking sheet; sprinkle with remaining ¼ cup cheese.
Bake 8 to 10 minutes or until well risen and golden.
Transfer to a wire rack to cool.
When cold, split and serve with butter.
Comments