“Life is great. Cheese makes it better.”
― Avery Aames
I couldn’t agree more and why choose one kind of cheese,
when you can have four!
For these scones I have chosen four of my favourite cheese types:
Scottish Mature Cheddar, Applewood Smoked, Gruyère & Parmesan.
Throw in some fresh chopped coriander for added flavour!
Sift in the flour, baking powder, mustard, paprika and salt.
- 175g grated cheese: Cheddar, Applewood Smoked, Gruyère & Parmesan
- 350g self-raising flour
- 1 tsp baking powder
- 50g cold unsalted butter, cut into cubes
- 2 tsp English mustard powder
- ¼ tsp ground paprika, plus cayenne for sprinkling
- Pinch of salt
- Coriander leaves, finely chopped
- 200ml semi-skimmed milk
- Juice of 1/2 lemon
- 1 egg, beaten with a little milk
Rub in the butter to make floury breadcrumbs.
Grate your favourite cheese!
Add the cheese and coriander to the breadcrumb mix and stir through.
Sour the milk with lemon juice.
- Heat oven to 220 °C/425 °F/gas 7.
- Mix the flour, baking powder, mustard, paprika and a pinch of salt in a large bowl, then rub in the butter until the mix looks like fine crumbs.
- Tip in most of the mixed cheese and chopped coriander leaves and stir through.
- Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough
- Turn the mixture out onto a lightly floured surface and pat out until it is about 2cm thick.
- Dip the cutter in flour, cut, then lift the scone onto a parchment lined baking tray.
- Brush each with a little beaten egg, then scatter with a little cheese, cayenne and a some coriander leaves.
- Bake for 12-15 mins or until the scones are risen and golden.
- Cool on a rack.
I use the round side of the cutter for savoury scones.
Prepped and oven ready now!
Golden and full of flavour.
The secret to great scones: cold butter, cold hands, cut them generously,
get them into the hot oven quickly and watch them rise!
These scones are perfect with my Spicy Carrot and Coriander soup.