Before anyone says anything, I know that billing something as ‘perfect’ is really just setting yourself up for a fall.
But, as this recipe isn’t mine, I think that kind of makes it ok! It’s in fact a recipe from Dom at Belleau Kitchen, which I tried out a couple of weekends ago, and was beyond impressed with the results.
The recipe is super simple, uses just a handful of ingredients that I pretty much always have on hand, and the scones turned out beautifully – such a good rise!
Inside they were light, moist and cheesy, perfect warm from the oven with a little butter, and even good toasted a couple of days later.
I adapted the recipe a little as Lincolnshire Poacher isn’t so easy to come by in Cornwall so I used cheddar instead, but to be honest I think any cheese would work well – adaptability is another thing going in this recipe’s favour!
So thanks Dom for a super recipe – it’s definitely one I’ll be making again!
Perfect cheese scones (adapted from Belleau Kitchen)
- 340g self raising flour
- 1 tsp baking powder
- 1 tsp English mustard
- 1 tsp salt
- ‘a healthy grind’ of black pepper
- 50g butter
- 150g cheese
- 2 eggs
- 6 tbsp milk
Sieve together all the dry ingredients, then rub in the butter to turn it into rough, crumbly breadcrumbs, then stir in the cheese. Add the mustard, eggs and milk and cut through the mixture with a knife, until it starts to come together as a dough. Use you hands to bring the dough into a ball, then flatten out onto a floured worktop – don’t use a rolling pin, just your hands. Flatten it to about 3cm thick, then use a fluted biscuit cutter to cut rounds from the dough.
Once you’ve cut them all out, bring the dough together again and flatten out, trying to work it as little as possible, then re-cut, and repeat until all the dough is used. Place the scones on a baking sheet and brush with a little milk, then bake at 200 degrees (180 fan) for 15-20 minutes or until risen and golden. Eat as soon as they’re cool enough to handle!