Cheese Scones
These cheese scones contain no fewer than three types of cheese - a scone made for true cheese lovers.
Servings: 8 scones
Ingredients
- 275 grams self-rising flour
- 40 grams unsalted butter cut into cubes
- 50 grams grated cheddar cheese
- 50 grams grated mozzarella cheese
- 50 grams grated Gouda cheese
- Salt and pepper
- 150 ml milk 2% or whole
Instructions
- Add the self-rising flour and butter cubes to a bowl. Rub the butter into the flour with your fingertips until the mixture looks crumbly.
- Once crumbly, add the three cheeses and season with a pinch of salt and some pepper.
- Finally, add the milk and stir with a spatula until a shaggy dough forms. Knead briefly by hand until it comes together.
- Shape the dough into a ball and flatten it into a round disk about 3-4 cm (about 1½ inches) thick. Cut into 8 wedges using a sharp knife.
- Place the scones on a baking sheet lined with parchment paper. Brush the tops with a little milk.
- Bake for 12-15 minutes in a preheated oven at 425°F (220°C), conventional oven.
Tips
Serve with (herbed) cream cheese
How to store
Store wrapped at room temperature for 2-3 days. Freeze for up to 3 months.