Want to make delicious cheese scones? They’re a really tasty treat for breakfast, lunch or a midday snack and are easy to make. Following is a nice simple recipe which will make enough scones for about six people.
For the best-tasting results, you should use a cheddar-style cheese, which is a smooth cheddar and has a little bit of a nutty flavour for added zest. Cheedar is excellent for use in both cooking and baking — it delivers a tangy, flavorful taste with a mozzarella presentation. It’s ideal for use in sauces and gives an even, golden melt and adds a jolt of flavour in your baking and cooking.
- 150 g package of Mainland Egmont cheese (you’ll need to grate)
- 250 g of self rising flour
- A pinch of table or sea salt
- 20 g of Mainland butter, for scones
- 200 ml of Anchor thickened cream
- 60 g of Mainland butter (for serving)
- A sprinkle of regular flour
- Baking paper sheets
- Combine butter and self raising flour in a large mixing bowl.
- Add the salt, cream and 100 g grated Mainland Egmont cheese to the bowl, and mix well by hand or with a mixing spoon.
- When the ingredients are mixed well, sprinkle your counter or baking board with the regular flour and place dough on the counter. Knead the dough and flour together lightly.
- Roll out dough and cut with either a round, square or fluted-shaped cutter. To avoid sticking, make sure the cutter is well-dusted.
- Line a baking sheet with baking paper and place the cut scones on the baking sheet. Sprinkle the top with the remaining 50 g of Mainland Egmont cheese.
- Bake in preheated oven for about 12 to 15 minutes or until golden brown.
- Let cool and then serve with Mainland butter.
Note: For even cheesier scones, you can just add more cheese to the mixture and the top before baking.
This recipe is from the Mainland Cheese website. They’ve got a good selection of cheese recipes covering everything from breakfast to dinner and entertaining.