Recipe: Cheese scones

Modified from my mother's recipe, this is from the second experimental batch. These freeze well, this makes about seven normal scones and Mondo, Giant of The Scone People.



  • 8oz flour (you can mix wheat, rye, einkorn, and other flours)
  • 2tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp dry mustard powder
  • 1 tsp Herbes De Provence
  • 3oz butter
  • 6oz strong cheese, separated with 1oz for topping the scones
  • 1 egg
  • 150ml milk, separated into 100ml and 50ml

Heat the oven to 400f, or 410f if your oven runs cold.

Grate the cheese, while wearing the appropriate gauntlet of armour to protect your fingers.

Mix the dry ingredients, then rub in the butter. Add 5oz of the cheese and mix well.

Whisk the egg and 100ml of the milk together. Add to the dry ingredients and mix until you have a soggy dough.

Roll out to 2cm thick on a well-floured surface and cut into rounds. Do not twist the cutter. You might need to add more flour.

Put the scones on a Silpat sheet on a baking tray. Put the tray into the freezer for 15 minutes to chill the butter and improve the rise.

Brush the tops of the scones with rest of the milk and sprinkle generously with the reserved cheese. Drink any leftover milk, and finish up the grated cheese.

Bake for 20 minutes.

To serve, slice horizontally and spread with butter. If you have frozen the scones, microwave for 30 seconds to warm them up.

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