I absolutely adore cheese scones. They’re one of my favourite things in the world. In fact, if I go out for coffee and there are cheese scones on display, I’ll choose the scone over cake any day.
I do like cheese scones to taste of cheese though. I hate it when the cheese is only on the top of the scone and the rest of the scone is ‘plain’. In that case surely the description should read, ‘plain scone with a bit of cheese on top’. I also often find that (shop bought) cheese scones are stodgy. Ewww! So, the only way to overcome all of these problems is to make them yourself – exactly how you like them.
Years ago I was helping at a charity fund raiser and was asked to provide some baking for the teas. Included in the baking I did were cheese scones. I felt quite proud of them until I saw the scones that a very old lady standing next to me had brought along too. They were huge and fluffy and as light as air and they looked amazing! I asked her how she managed to get her scones to look like that and she explained that she only ever cut her scones by hand. She reckoned that using a cutter/glass pushes all the air out of the mixture and can leave the scones flat and heavy. I had never heard this before but it makes sense. And from that day on that’s how I’ve cut my I scones. By hand…and it works! You don’t get lovely neat edges but you can easily tidy them up. However, at Cupcake Cottage no-one cares about perfection so we’re more than happy to have slightly untidy but natural looking scones.
So, this recipe is one of my mum’s and I’ve spent years getting it exactly how I want it. I must be doing something right too because friends and family always ask if I will make cheese scones whenever they visit.
Cheese scones make a great lunch and I fill ours with even more cheese and tomatoes. Of course, they’re every bit as good with plain old butter too.
So without further ado, here is my recipe for Perfect Cheese Scones.