All you need to know is in the title… But seriously they are amazing! A few weeks ago I had the pleasure of attending one of Anneka Manning’s classes in the Bake Club kitchen – we conquered the baking classics: scones, soufflés and sponges! These cheese scones are absolutely delicious (if you couldn’t already tell) and so totally worth the run the next day… This recipe is fairly easy, just make sure you don’t overwork the dough. The use of cream and milk make the scones light and fluffy, and beautiful to bite into. For extra flavour why not add some fresh herbs too!
- 2 cups self-raising flour, plus extra to dust
- pinch of salt
- 60g butter, cubed and softened
- 1/2 cup vintage cheddar, grated, plus 1/4 cup to sprinkle before baking
- 1/4 cup parmesan, finely grated
- 1/3 cup milk
- 1/2 cup pouring cream
Preheat the oven to 220 degrees and line a baking tray with non-stick baking paper.
Put the flour and salt in a large bowl, then use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the cheddar and parmesan cheese.
Combine the milk and cream, then add to the flour mixture and use a knife to mix with a cutting action until the dough comes together in clumps.
Use lightly floured hands to bring the dough together – it will be soft, but not sticky. Then place on a lightly floured surface and knead lightly and briefly to bring it together in a smooth ball.
Use the palm of your hand to flatten the dough out to about 2cm thick. Use a knife or round cutter to then cut the dough evenly. Place the scones on the prepared tray, about 2cm apart. Use a pastry brush to lightly brush the top of each scone with a little extra cream then sprinkle the remaining cheddar evenly on top.
Bake in the middle of the oven for 12-15 minutes, until the scones are lightly golden and cooked through. Anneka’s tip: The scones are ready if they sound hollow when you tap them on the base.
Serves scones warm and spread with butter.
To read more about my lovely afternoon in the Bake Club class check out more food blog News…
Happy baking, love Jem x