Best Ever Cheese Scone Recipe
Light, fluffy cheddar scones from a treasured 1960s family recipe — best warm with butter.
Ingredients
- 115g plain flour
- 1¼ tsp baking powder
- ¼ tsp salt
- ½ tsp cream of tartar
- ¼ tsp bicarbonate of soda
- 28g margarine (or unsalted butter)
- 85g grated mature English cheddar
- Pinch of cayenne pepper
- Approx 50ml milk, to bind
Method
- Sieve the dry ingredients into a large bowl.
- Rub the margarine into the flour with your fingertips.
- Mix in the grated cheese and cayenne pepper.
- Stir in the milk until the ingredients are bound together.
- Roll out to 2cm thickness and cut out scones using a 2-inch pastry cutter.
- Place on baking paper on a baking tray.
- Bake at 210°C for 15 minutes.
- Cool on a wire rack and eat warm, spread with butter.