Light and Fluffy Cheese Scones
These light and fluffy cheese scones make an excellent snack or, when filled with cheese and tomato and serves with soup, the perfect lunch.
Servings Prep Time
8scones 15minutes
Cook Time
10-12minutes
Servings Prep Time
8scones 15minutes
Cook Time
10-12minutes
Ingredients
Instructions
  1. Place the flour, salt, baking powder and mustard powder together in a mixing bowl and mix well.
  2. Rub in the butter until the mixture resembles fine bread crumbs.
  3. Add the cheese and mix to distribute evenly.
  4. Stir in the milk a little at a time to give a soft, light dough.
  5. Roll out the dough (I do this by hand) on a lightly floured surface to a 2.5cm thickness and cut roughly into as many pieces as required.
  6. Place scones onto a greased (non-stick) baking tray and glaze with milk or beaten egg. Add a little of the extra grated cheese to the top of each scone and bake at 220C/425F/gas mark 7 for about 10 minutes or until golden and well risen.
  7. Remove from oven and place on a wire rack until cool. Alternatively, eat them whilst they’re still warm. That’s what we do!
Recipe Notes

When mixing the milk in, my mum always told us to use a heavy knife instead of a wooden mixing spoon. Apparently the knife pushes the moisture out and you get a better dough. I don’t know the science behind it but I do know that it works so I would recommend doing it that way.

This recipe is enough for 8 medium scones or, if you’re particularly hungry, 4 very large scones.