Saturday, August 15, 2009

Cheddar Scones

Dished up to the ladies at Coffee Morning last month. Cheesy tastiness.

2 cups all purpose flour
¼ cup sugar
4 tsp baking powder
½ tsp salt
¼ cup cold salted butter, cut into small cubes
1 cup grated old (sharp) cheddar
1 egg, beaten well
⅔ cup milk (whole is preferred)

Preheat oven to 425 F. Grease baking sheet, or line with parchment or silpat.

In a large bowl, blend together first four ingredients. Using two knives or a pastry cutter, cut in butter until crumbly (pea-sized). Stir in cheddar. If your kitchen is warm, stick the whole thing in the fridge for a few minutes to cool down.

Beat the egg and stir in the milk. Make a well in the center of the four mixture and pour in the milk. Gently mix together with your fingers until just combined. Turn out onto a lightly floured counter and knead about a dozen times, until dough is slightly elastic. Take care not to over-knead the dough as this is what can kill its tender crumb.

Divide dough into two flat rounds and then score tops into six pie pieces each, or use a muffin scoop to drop large biscuits onto baking sheet. Brush tops with extra milk, if desired.

Bake for 15 minutes until risen and tops are lightly browned. Serve warm.

Make ahead: freeze scones after shaping on baking sheet. Once frozen, cover with plastic. Thaw in fridge overnight before baking. Add a few minutes to your baking time when baking directly from the fridge.

No comments:

Post a Comment