Description

These savory cheddar cheese scones are flaky, cheesy, and perfect for any meal or as a standalone snack. With optional mustard powder and cayenne pepper, they offer a zesty kick that makes them irresistible.

Ingredients

250 g (2 cups) Self-Raising Flour

75 g (2 ⅔ oz) Cold Butter, cubed

150 g (1 ¼ cups) Cheddar Cheese, grated

125 ml (4 ¼ floz) Milk

1 Large Egg

½ teaspoon Mustard Powder, optional

1 teaspoon Baking Powder

¼ teaspoon Salt

Pinch of Cayenne Pepper, optional

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Instructions

Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, sift together self-raising flour, baking powder, salt, and cayenne pepper (if using). Add mustard powder for an extra flavor kick.
Add cold, cubed butter to the dry ingredients. Using a pastry blender, fork, or fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
Stir in the grated cheddar cheese.
In a separate bowl, whisk together milk and egg. Make a well in the center of the dry ingredients and pour in the wet mixture.
Mix until just combined to form a sticky dough. Avoid overmixing to keep the scones light.
Turn the dough out onto a floured surface, knead gently, and shape it into a 2 cm thick round disc. Use a round cookie cutter or cut the disc into 8 wedges.
Place the scones on the prepared baking sheet and brush the tops with a little milk for a golden finish.
Bake for 15-20 minutes, or until golden brown. Remove from the oven and transfer to a wire rack to cool slightly.

Notes

For fluffier scones, avoid overmixing the dough and ensure your butter is very cold.
Experiment with different cheese varieties like Gruyère or mozzarella for unique flavors.
For a savory twist, add fresh herbs like rosemary or thyme.
Brushing with milk before baking gives the scones a golden, shiny finish.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 scone
Calories: 250
Sugar: 2g
Sodium: 300mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 7g
Cholesterol: 40mg