Just for interest, when I checked out ‘Cheese Scone Recipes’ on Google, I was mildly amazed to find over 3 million results!
Mmmmm “I love cheese Gromit”
When I owned an Olde Worlde Tea Room & Restaurant back in the day, we used to switch straight from lunch service to baking tray loads of scones, ready to serve from 3pm for afternoon tea, naturally served with the usual accompaniments!
The original scone was round and flat, usually as large as a medium-sized plate. It was made with unleavened oats and baked on a griddle, then cut into triangular sections for serving.
When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years.
When prepared at home, scones may take various shapes including triangles, rounds and squares. Baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books, since it is often a family member who holds the “best” and most-treasured recipe.
I recently tried out a recipe designed for Thermomix and although it was absolutely lovely, I found it lacked the cheesy edge that I was looking for, even though I used a very strong cheddar. So ….. I have given that recipe a little tweak here and there and also used a straight edged pastry cutter, which gave me more servings for a 450g mix.
I hope you like the end product as much as I do.
- 450g self-raising flour
- 120g unsalted butter – cold & diced (1cm)
- 1 tsp baking powder
- good pinch fine sea salt
- 80g mature cheddar cheese – cut into pieces
- 50g parmesan cheese – cut into 2 or more pieces
- 250g milk
- 1 small egg – lightly whisked (egg wash)
Pre-heat your oven to 220oC & line baking tray with baking parchment – set to one side.
Place the parmesan cheese into your TM bowl and grate 2 x 2 seconds / turbo then turn out into small container.
Place flour, butter, baking powder & salt into mixing bowl, then grate to breadcrumbs Turbo/1sec/5-6 times
Add both cheeses & chop again Turbo/1sec/3-4 times
Add milk then mix 5 sec/speed 4 then knead 30 sec/Dough setting
Turn out the dough onto a lightly floured work surface and, using a rolling pin, roll out to 2.5cm thick.
Using a 7 cm cutter, cut out as many discs as you can from your dough. Ball-up the remaining dough and roll again, cutting out more discs. Repeat this until you have 12 scones. Arrange the discs neatly on your prepared baking sheet and brush the tops of each scone with some egg wash. This will help to give you a lovely golden brown finish.
Bake for around 15 minutes at 220oC until cooked & golden. Half way through cooking, you may want to turn your baking tray through 180o to avoid excessive browning if you have a hot spot in your oven.
Remove the baking sheet from your oven, and place the scones onto a cooling wire.
These lovely scones are best served fresh on the day they are made. Alternatively allow to completely cool and then place into an air tight container.
- If we have any of the scones left for the following day, I find that around 30 seconds in the micro-wave brings them back to their ‘just out of the oven’ stage.
- Use a pastry scraper to remove surplus flour and dough from your work surface
- If using a fan assisted oven, you may want to reduce the heat down to 200oC for the last 5 minutes cooking time.