I love cheese scones, I’ve decided I don’t make them enough. There’s something utterly satisfying about cuddling up in a comfy chair with a cup of tea and a fresh out of the oven still slightly warm cheese scone with butter. That’s the problem, these comfort food bakes always disappear within minutes of baking them; 1 hour to prepare and cook two batches, minutes to devour by my ravenous clan. ‘Take it as a compliment Rebecca’, I’m told as my husband stuffs another into his mouth – whole, not even a bite! I most certainly do!
250g/8oz GF plain flour
pinch of salt
125g/4oz grated cheese (the stronger the better)
1tsp English mustard
1/2tsp cream of tartar
125ml/4fl oz milk
125ml/4fl oz water
1 egg beaten to glaze
extra grated cheese to top each scone
- Add flour and salt to a large bowl and rub in butter to make fine breadcrumbs.
- Stir in grated cheese and cream of tartar.
- combine the milk, water and tsp of mustard and pour onto the dry ingredients.
- Using a rounded knife mix the ingredients until they come together as a dough.
- Turn out onto a floured surface and knead for 5mins.
- Using a cutter (I used a 6cm cutter) cut out 10 scones – dip the cutter in flour each time to ensure a quick clean cut, this will aid the scone to rise.
- Brush tops with a beaten egg and sprinkle over some left over grated cheese.
- Bake in oven at 200C/400F/Gas 6 for 12mins
- The scones will be cooked if they sound hollow when you tap the base.
- Allow to cool completely or be like my family and devour the lot whilst still steaming!