Herby Cheese Scones
Deliciously light and tender herby cheese scones, perfect for a picnic, light lunch or a savoury afternoon tea!
Ingredients
- 450 g strong white bread flour
- 1 pinch of salt
- 80 g unsalted butter cold
- 2 large eggs
- 5 tsp baking powder
- 250 ml milk whole or semi-skimmed
- 80 g mature cheddar cheese
- 30 g mixed fresh herbs chives, parsley, coriander
Egg Wash
- 1 large egg
Instructions
- Firstly, preheat the oven to 220C/200C Fan/Gas Mark 7 and line a large baking tray with baking paper. Then, in a large bowl, rub the flour, salt and butter together until it resembles breadcrumbs.
- Then add the eggs and baking powder and using a silicone spatular or wooden spoon, mix to combine. Then pour in half the milk, mixing again until fully combined. Then add the remaining milk, a little at a time, until it comes together and forms a very soft and slightly wet dough. (You may not need to use all of the milk.) Finally, grate the cheese and roughly chop the fresh herbs, then mix into the dough.
- Generously dust a clean work surface with flour and tip the dough onto it, sprinkling a little more flour on top of the dough. Flatten the dough out a little with your hands, then using a rolling pin, roll the dough 2/3 times till approx. 1/2 inch thick. Finally, 'relax' the dough by slightly lifting the edges and letting it drop back onto the work surface.
- Using an 8cm cookie cutter, cut out rounds by pressing firmly down (without twisting!) and place onto the prepared baking tray, leaving room to spread. Once you've cut as many rounds as you can, re-roll the remaining dough and repeat the cutting process.
- In a small bowl, briefly whisk the remaining egg for glazing. Then using a pastry brush, brush the top of the scones with the egg, ensuring it doesn't drop down the sides. Then place in the oven for 15 minutes until the scones are risen and golden brown. Serve warm.
Notes
Scones are best served warm on the day of baking.
Scones can be frozen, and defrosted at room temperature.