Classic Cheese Scones

There is just something comforting about cheese scones, lathered up with butter and dunked into hot pumpkin soup. I think it is one of the reasons why I like the seasons changing towards Winter. The cayenne pepper gives these scones a nice kick that warms you from the inside, and then there was that time I put too much in though and discovered by spice levels.

Cheese scones are one of those comfort foods that just reminds me of my childhood, and the older I get, the more I find that these are becoming staples in my recipe collection.

I do remember Mum making cheese scones with lemonade, but for the life of me, I can’t remember how much she used.  Time to go on a mission and recover some of the family’s hidden recipes. While that happens, bake up these scones, dunk into some hot pumpkin soup and enjoy!

Classic Cheese Scones

Classic Cheese Scones

Ingredients

300g Plain Flour

2 tsp Baking Powder

1 tsp Baking Soda

½ tsp Salt

½ tsp Black Pepper

½ tsp Cayenne Pepper

300g Chedder Cheese, grated

50g Parmigiano Reggiano, grated

150g Milk

100g Butter, melted

Directions

  • Preheat oven to 220ºC. Place a baking tray into the oven while it pre-heats.
  • In a large bowl, sift together flour, baking powder, baking soda, salt, pepper and cayenne pepper. Mix in the grated cheeses.
  • Make a well in the centre of the dry ingredients and add the milk and melted butter. Using knives, cut ingredients together until mixed; it should resemble a shaggy mess.
  • Turn onto a floured bench and knead until just combined. Making sure not to over-knead.
  • Flatten dough into a rectangle and cut into 8 pieces.
  • Remove tray from oven, flour and place scones onto the tray and return to oven.
  • Bake for 15-20 minutes until golden brown. Let cool for 10 minutes before serving with lashings of butter.

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