Cheese Scones

Description

Kiwis love their cheese scones. I was hooked instantly and found this fab recipe which is dangerously delicious.

Ingredients

• 450 g self raising flour plus extra for rolling
• 2 tsp baking powder
• pinch salt
• 50g butter
• 250 g grated cheese (e.g. mature Cheddar) you can substitute some of the Cheddar with Parmesan, gruyere etc.
• 250 ml yogurt (or milk or buttermilk or any of these diluted with water) plus extra for brushing the tops of the scones

Steps

1. Preheat oven to 200C/180C Fan/Gas 6 and lightly grease or line a baking tray.
2. Sift together the flour, baking powder and salt into a large mixing bowl.
3. Using your fingertips, rub the butter into the flour, baking powder & salt mixture.
4. Stir 225g of the cheese into the flour mixture.
5. Gradually stir in enough yogurt (or your chosen liquid) to the dry ingredients to start forming a soft but not wet dough. Note: different flours absorb different amounts of liquid so you may not need all of the 250ml OR you may need a little extra.
6. Briefly and lightly knead the dough on a floured surface to bring together then roll out to approximately 2-3 cm thickness. Cut out scones, re-rolling the scraps to make more. A 6 - 7cm cutter should make 12 scones. Place the cut out scones on the greased baking tray.
7. FBrush a little yogurt or your chosen liquid over the tops of the scones then sprinkle with the remaining 25g of grated cheese.
8. Place in the pre-heated oven and bake until risen and golden (13 - 18 min).
9. Transfer to a wire rack to cool a little.
10. Serve slightly warm, split and spread with butter. Tip: pulling the scone apart rather than cutting will keep the interior fluffy.
11. If not using straight away, cool completely before storing in an airtight container. Use within 2 days or freeze. Reheat in a microwave or low oven.