How to make really easy, and deliciously cheesy scones. Then once they’re made, why not turn them into yummy scone-wiches, perfect for a picnic on a summer’s day.
This week (13th-21st June 2015) is National Picnic Week, so to celebrate I thought I’d share my recipe for cheese scones.
They’re a variation on my traditional afternoon tea scones, removing the sugar (otherwise they’d taste oddly sweet) and adding plenty of strong cheddar cheese.
Usually I’m a bit of a wimp when it comes to cheddar and I tend to go for medium strength. However I find for baking you need stronger cheese otherwise the flavour gets a bit lost. There’s little point in making a cheese scone if you can’t really taste the cheese is there!
A selection of cheesy summer scone-wiches
In the past I’ve always gone all traditional with my cheese scones, making them round and serving them with a decent slathering of butter. However, recently Vicki at Free-Free Fairy told me that she often uses gluten-free scones as an alternative to bread for sandwiches and it got me thinking about what else I could add to my scones to make them a little more interesting.
I’ve found four flavours that I think go brilliantly with cheese and so work perfectly with these scones…
- Smoked salmon and cream cheese – I also really like this with the garlic and herb cream cheese.
- Goats cheese and roasted peppers.
- Ham and wholegrain mustard – it would actually work with any type of mustard but wholegrain is by far my favourite.
- Hummus and marmite.
I know, I know, hummus and marmite – not your everyday combination. However, I recently read a post by Cate at Cate in the Kitchen where she described it as her favourite flavour combination so I had to give it a try. I’ll admit it’s not my absolutely favourite flavour combination (I don’t know what is but I’m pretty sure it would be something sweet, probably involving ice cream), but it did go together surprisingly well and really complimented the cheesiness of the scones so I’d definitely recommend you give it a try.
Can you think of any other flavours that would go well in my scone-wiches?
Shaping your scone-wiches
The recipe below outlines how to make “traditional” round scones. The dough is flattened until it is about 1½ inches thick before cutting out the circles. This gives you quite a tall scone, perfect if you’re keeping it plain but not much space for filling if that’s what you want.
If you’re making scone-wishes then I’d suggest patting the dough flatter (about ¾-1 inch thick) so that they end up thinner and wider once baked. That way you can fit more filling in. I’ve made mine square (because it’s more sandwichy) by simply patting the dough flat and cutting them out with a sharp knife, but you can make them pretty much any shape you fancy.
Active Time: 20 minutes
Total Time: 35 minutes
Makes 12 scones
These cheese scones are suitable for freezing.
- Cheese grater
- Large bowl
- Weighing scales
- Measuring jug
- Round cutter (assuming you want to make then round!)– I use one which is 6cm in diameter
- Baking tray
- Bake-o-glide baking sheet (or similar) – This isn’t essential but I’d really recommend it as it helps stop the scones sticking to the baking tray. If you don’t use one then make sure that you grease the baking tray with a little butter before putting the scones on.
- Cooling rack
- 500g self raising flour
- 100g butter
- 1 tsp baking powder
- 1 tsp salt
- 275ml full fat milk + a little extra for glazing
- 100g strong cheddar cheese
- Pre-heat the oven to 220ºC/200ºC fan.
- Grate the cheese (100g) using a coarse grater
- Lightly grease a baking tray with butter (if you’re using a non-stick baking sheet then this isn’t necessary).
- Put the self-raising flour (500g) into a large bowl. Cut the butter (100g) into cubes and add it to the flour.
- Gently rub the butter into the flour using your fingertips until it is the consistency of breadcrumbs.
- Add the baking powder (1 tsp), salt (1 tsp) and grated cheese and mix to spread it evenly throughout the flour/butter.
- Make a well in the centre and add the full-fat milk (265ml) – I like to keep a tablespoon or two back to add at the end to help collect up any stray flour.
- With as little action as possible, mix the milk into the dry ingredients using your hands until it has come together into a ball of dough. If there’s any flour left at the bottom, add a touch more milk to help collect it up – your dough should be slightly sticky but not too sloppy.
- Place the dough onto a work surface and pat it flat to a thickness of about 1½ inches (don’t use a rolling pin). Use the cutter to cut circles and place them onto a baking tray. After cutting out the first set, quickly ball up the dough, pat flat and repeat until you have used all of the dough.
- Glaze each scone with a little milk and place into the oven for 12-15 minutes until they are cooked (I tap them on the bottom to see if they sound hollow as you do with bread).
- Once cooked, remove from the oven and leave to cool on a cooling rack.
Calories: 250 kcal (13%), Fat: 11.0g (16%), Saturated Fat: 6.7g (33%), Carbohydrates: 30.4g (12%), Sugar: 1.8g (2%), Fibre: 1.3g (5%), Protein: 7.0g (14%), Salt: 1.1g (18%)
This is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.
- Suitable for vegetarians
- Corn-Free (Please double check the baking powder as some brands include corn)
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
If you’re after gluten-free scones then I’d suggest you take a look at these gluten-free tomato and herb scones by Vicki at Free-From Fairy.