Ultimate Rustic Cheese Scone Recipe
Ultimate Rustic Cheese Scone Recipe Ingredients
380g Cotswold Organic Self Raising Flour (or conventional Cotswold Self Raising Flour)
1 Egg
160ml Whole Milk
1tsp Baking Powder
1tsp English Mustard
100g Mature Cheddar (Grated) (plus extra for sprinkling)
50g Red Leicester (diced)
1tsp Salt
1tsp Black Pepper
115g Butter (Diced)
Ultimate Rustic Cheese Scone Recipe
Ultimate Rustic Cheese Scone Recipe Ingredients
380g Cotswold Organic Self Raising Flour (or conventional Cotswold Self Raising Flour)
1 Egg
160ml Whole Milk
1tsp Baking Powder
1tsp English Mustard
100g Mature Cheddar (Grated) (plus extra for sprinkling)
50g Red Leicester (diced)
1tsp Salt
1tsp Black Pepper
115g Butter (Diced)
These extremely cheesy rustic scones favour a wedge rather than the classic cut rounded shape. An absolute must for afternoon teas across the UK, and a fantastic savoury option for your spread. Make these even more delicious and decadent by serving with extra butter! Another great recipe from our in-house pro baker, Sophie Carey.
- Baker: Sophie Carey
- Makes: 12-15 scones - depending on the size you cut
- Prep time: 20 Minutes
- Bake time: 15-20 Minutes
- Flours used: Matthews Cotswold Self Raising Flour (conventional or Organic) & Matthews Cotswold Khorasan Flour
Ultimate Rustic Cheese Scone Recipe Method:
- Preheat your oven to 180 degrees Celsius and line a couple of baking sheets with greaseproof paper
- In a bowl, combine the flours, and add the butter. Rub the fat into the flours between your fingers until it looks like coarse breadcrumbs
- Add the cheese, seasonings, and baking powder and mix until combined
- In a jug, mix the egg with the milk and mustard. Add this to the cheese and flour mixture (saving about 2tbsp behind) and mix using a fork. Don’t overwork it - you just want to mix enough so all the ingredients are combined
- Tip the dough out onto a counter and knead lightly to smooth the mixture out. Use your hands or a rolling pin to flatten this to about 2 and a half cm in thickness. Use a sharp knife to cut this into oblong shapes or triangles - the shape isn’t so important, it’s mainly important that they are uniform in size
- Use a pastry brush to wash the tops of the scones with the remaining milk mixture, then top with additional grated cheese
- Bake for 15-18 minutes or until golden and well risen
- Leave to cool before breaking them open, and serve with butter to be extra decadent!
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