A scone is a single-serving quick bread, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often lightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea or Devonshire tea.
British scones are often lightly sweetened, but may also be savoury. They frequently include raisins, currants, cheese or dates.
I’ll be making savoury cheese scones.
Here’s what you’ll need:
225g self-raising flour, plus a little for dusting
150ml milk, plus 1 tbsp
85g extra mature cheddar, finely grated
50g butter, cut into tiny pieces
1 tsp baking powder
1 egg yolk
Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour.
Tip the flour into a large bowl with the baking powder and a good pinch of salt. Add the butter and rub together with your fingertips until the mixture resembles damp breadcrumbs.
Add the cheese and, mix in, then pour in the milk. Use a cutlery knife to bring the mixture together as a soft dough – don’t overwork it or the scones will be heavy.
Tip onto your work surface, mopping up any dry crumbs with the dough.
Pat into a disc about 1.5cm thick. Using a 5cm fluted cookie cutter, stamp out 12 scones (you may have to squash the scraps back together to get all 12).
Place on the baking tray.
Mix the remaining 1 tbsp milk with the egg yolk and brush over the top of the scones. Top with a little cheese and cracked black pepper.
Bake for 10-12 mins until well-risen and golden brown, then leave to cool a little on a wire rack.