Three Cheese Scones

We’ve used a mix of three of our favourite cheeses in this scone recipe, but you can use a mix of any cheeses you wish – just make sure you include at least one strong flavoured variety.

Delicious served fresh from the oven with butter.

  • 225g self raising flour
  • 50g butter
  • 1 tsp mustard powder
  • 1 tsp baking powder
  • good pinch of salt
  • good pinch of black pepper
  • 130g grated cheese (we used a mix of mature Scottish cheddar, Jarlsberg & Parmesan)
  • 1 large free range egg, beaten
  • 100mls milk (approx)

Follow these steps

  • Pre-heat the oven to 220degC. Sieve the flour into a large bowl, add the butter. Rub together until the mixture resembles fine breadcrumbs.
  • Stir in the mustard powder, baking powder, salt and black pepper followed by the grated cheese.
  • Gently mix in the beaten egg followed by sufficient milk to make a soft but not too sticky dough - take care not to overmix at this stage or the baked scones will have a tough texture.
  • Turn out onto a floured surface and roll out to around 2-3 cm thickness. Cut into rounds and place on a baking sheet - gather up the dough scraps and roll & cut again until all the dough is used.
  • Place in the hot oven for around 10 minutes or until well risen and golden brown. Remove to a wire rack and cool slightly before serving.
  • Makes around 8 small scones.
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