Scones remind me of holidays in Devon with my family. Our parents often took us camping in Paignton where there were many gorgeous little tea rooms.
Although I absolutely love a cream tea with clotted cream of course and plenty of raspberry jam. I’m also a big fan of a savoury snack and so last week Harry and I baked one of our favourites – cheese scones. A lovely hot, cheese scone straight from the oven with plenty of butter slapped on it. Oh just delicious!
We also had a little practice in the week to test out gluten-free (GF) cheese scones and were hugely pleased with the results. We didn’t need any alterations to the ingredients apart from using GF flour.
If you’d like to visit our video to follow along at home you can view on Facebook. Alternatively, you can follow the recipe below.
Stay home, stay safe
Cheese Scone Ingredients:
225g Self Raising Flour (Gluten-Free flour can be used)
110g grated cheese (Cheshire / cheddar / feta… whatever you fancy)
1 tsp baking powder
Pinch of salt
1/2 tsp mustard powder / English mustard (optional)
1 tbsp chopped chives (optional)
150ml milk (plus a little for brushing)
Black Pepper to top
Sift the flour & baking powder into a mixing bowl.
Add the salt and butter and rub together until it resembles breadcrumbs.
Now add in the rest of the dry ingredients and stir together.
Pour in the milk and combine gently using a spoon.
Once all combined, tip out onto a lightly floured surface and gently kneed and shape into a circle approx 1 1/2 inches tall.
Cut into 6 even wedges and brush a little milk on the top and season with black pepper.
Place on a baking tray that has been covered with baking paper and pop them into the oven at 220 degrees for approx 12 minutes.