Cheese Scones

These are so simple and tasty when you make them at home!

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)
Makes 10 Prep: 15 min Cook: 15 min

Ingredients

Flour 220g
Baking powder 2 tsp
Salt 1/4 tsp
Sugar 2 tbsp
Butter 40g
Egg 1
Milk 100ml
Cheddar cheese 70g

Method

1
Sift the flour and baking powder into a bowl.
2
Add the salt, sugar and diced butter. Rub with your fingers to make crumbs.
3
Add the beaten egg, milk and cheese (diced into 5mm) and mix with a slicing action until it combines.
4
Put the dough onto a dusted board and knead 10 times.
5
Use a rolling pin to roll out to 1.5cm thick. Cut out to 5cm diameter rounds.
6
Any leftover dough, pile up together without kneading and roll out again. Cut out more 5cm rounds.
7
Place onto a baking sheet on an oven tray and put in the oven preheated 220C for 13 minutes.
8
Eat while hot!

Tips & Note

Use cold butter straight from the fridge. Don't over-knead the dough.

Cheese Scones

These are so simple and tasty when you make them at home!

Recipe By: Nuko@York (https://cookbuzz.com/kitchen/122)

Makes 10

Prep: 15 min

Cook: 15 min

Ingredients

Flour 220g
Baking powder 2 tsp
Salt 1/4 tsp
Sugar 2 tbsp
Butter 40g
Egg 1
Milk 100ml
Cheddar cheese 70g

Cheese Scones

Recipe ID :497 Posted on 07 MAY 2015

Makes 10

Prep 15min
Cook 15min
views 5,252
printed 163

saved 0

These are so simple and tasty when you make them at home!

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Ingredients

Method

Prep
15min
Cook
15min
1
Sift the flour and baking powder into a bowl.
2
Add the salt, sugar and diced butter. Rub with your fingers to make crumbs.
3
Add the beaten egg, milk and cheese (diced into 5mm) and mix with a slicing action until it combines.
4
Put the dough onto a dusted board and knead 10 times.
5
Use a rolling pin to roll out to 1.5cm thick. Cut out to 5cm diameter rounds.
6
Any leftover dough, pile up together without kneading and roll out again. Cut out more 5cm rounds.
7
Place onto a baking sheet on an oven tray and put in the oven preheated 220C for 13 minutes.
8
Eat while hot!

Tips & Note

Use cold butter straight from the fridge. Don't over-knead the dough.

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