I didn’t feel like having bacon in my scones and soaking in the animal fat, so I doubled the cheese in this earlier recipe. This yielded 25 scones that were moist and dense. It’s similar to a Bacon Cheddar Scones recipe I posted, with some modifications.
This is a great snack to pack on the go for kids! It’s also a good option for breakfast.
I’ve tried another great recipe that I really liked, and I appreciate the blog for its easy-to-follow recipes.
I am back practising how to take better photos. By sheer laziness and as a goal, I don’t photoshop or edit them, so they come straight from my DSLR.
Although I mixed gluten-free flour in, it yielded a wonderful texture. The cheese fat left the insides perfectly savoury and moist.
Ingredients:
350g self-raising flour (I mixed it with 180g of gluten-free flour)
30g caster sugar (I used coconut sugar)
100g (recipe says 85g) of butter cut into small pieces
175ml of buttermilk (or low-fat yoghurt)
500g of mature cheddar cheese, grated
1 teaspoon of salt
Directions:
1. Preheat oven to 180ºC. Mix together the flour and sugar in a bowl. Rub the butter in with your fingertips until the mixture resembles breadcrumbs.
2. Mix the flour, salt, and sugar together, rubbing in the cold butter to form a breadcrumb-like texture.
3. Add in the cheddar cheese and mix well.
4. Make a well and pour in the buttermilk, mixing until you achieve a wet dough consistency.
5. Tip the dough onto a lightly floured surface and knead briefly with the palms of your hands.
6. Press the dough out to about 2.5cm thickness and use the scone cutter.
7. Gather up trimmings and knead again. Repeat with the scone cutter.
8. Brush the tops of the scones with egg to achieve a golden brown colour.
9. Transfer the scones to a baking tray lined with baking paper, spaced apart, and bake for 12-15 minutes. Depending on your oven, check on them and rotate the tray to ensure even cooking. Leave on a cooling rack and they’re ready to serve!
TIP: Chill the dough for 15-20 minutes before baking. This helps the butter evaporate as steam, giving the scones a fluffy and lighter texture.
