I have made these Cheddar Cheese Scones for several years to accompany my take on the traditional strawberries and cream (or peaches and cream, I am Southern after all) along with the Wimbledon finals. Over the years I have adapted them a bit. Admittedly, they are perhaps a bit flakier — maybe more like a southern biscuit. However, these are a bit toasty and a great offset to the sweet fruit and cream.
Notes on Ingredients
I started years ago with a classic scone with cream, butter, and a couple of eggs. Over the years I have lighted the scones. I have developed these cheese scones by substituting milk (skim, whole, your preference) for the cream. It is also possible to bake with only one egg making it more like a biscuit. But I prefer the two eggs. Regardless, the butter and the cheddar cheese add most of the flavor and a flaky texture.
Notes on Technique
One thing that makes this scone recipe unique is patting the dough into one round. Instead of cutting out separate scones with a biscuit cutter, you divide the dough with a knife (see photos), separate them slightly and bake the pieces close together giving a nice cake texture.
Also of note, recognize you can prepare the dough the day ahead, refrigerate overnight and bake the next day.
Thoughts for Serving These Cheese Scones
The scones are buttery in themselves. They can be eaten as is, or with some jam or jelly. Summer fruit (with or without cream) is a great addition.
- 1 ¾ cup (260g) all purpose flour
- 2 ½ teaspoon baking powder
- 2 teaspoon sugar
- ½ teaspoon salt
- ½ cup (or a bit more, according to taste) grated cheddar cheese
- ¼ cup (4 tablespoons or 56g) well-chilled unsalted butter, cut into cubes
- 2 eggs
- ⅓ cup (80ml) milk
- Preheat the oven to 450°F, grease, and flour a baking sheet.
- Sift the flour, baking powder, sugar, and salt into a large bowl.
- Cut in the cheese and the butter using a pastry blender or forks.
- Beat the eggs. Reserve one tablespoon of egg, and add the rest to the milk. (Save the second egg to brush onto the top.) Mix into the dry ingredients with a spatula, working till it forms a rough dry ball. If the mixture appears too dry, add a tablespoon or so of milk. (Save the second egg to brush onto the top.)
- Turn the dough onto the floured sheet and pat it into a circle about 8" in diameter and ¾ inch thick.
- Cut into 6 wedges and separate slightly. (Note: At this point, you can refrigerate the dough and bake it the next day, if desired. Just pull out the dough to warm as the oven pre-heats.)
- Brush the reserved egg on the top of the dough.
- Bake 13-15 minutes till golden brown.
- Remove and allow to cool slightly on a rake before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 461mgCarbohydrates: 31gFiber: 1gSugar: 2gProtein: 7g
Calculated Nutrition is estimated.