Gregoire’s Cheese Scones
While making Gregoire’s four batches of sweet light scones I made these savoury morsels. Use strongly flavoured cheese, I used vintage cheddar. I have written an extensive post on scones in the sweet version here, explaining how you should rest the dough before stamping the scones out.
These are delicious served warm with butter melting on them.
Gregoire’s Cheese Scones
Note: If I had fresh chives I would have added them here, but you can add all sorts to go with cheese like mustard, cayenne pepper, spring onions (scallions).
- 500g • 3 1/4 cups of plain all purpose flour
- 25g • 4 1/4 teaspoons of baking powder
- 100 – 150g • 1 – 1 1/2 cup strong cheese grated
- 125g • 1 stick plus 1 tablespoon of butter, left at room temperature til soft (salted butter)
- 100ml • 1/2 cup plus 2 tablespoons of full fat milk (you might need a touch more)
- 2 eggs lightly beaten
- egg & milk to glaze
Oven temperature 190C fan / 200C / 390F / gas 6. Bake them in pre-heated oven for 12-15 mins
Mix the flour and baking powder.
Rub the butter well into the flour until you have breadcrumbs.
Add the grated cheese.
Add the milk and eggs and bring the dough together until you have a ball. Chill the dough. When chilled stamp out the scones 2.5cm (1 inch) and bake, or you can put them back in the fridge until you’re ready to bake.
Note on cutting them: Make sure you measure the height of pastry properly and go and get a ruler, I did. I’ve made the mistake in the past of rolling out pastry too thin and ending up with scones cookies! Press the cutter straight down without twisting then at the end twist make sure it’s cut all the way through.
Bake for 12-15 mins in a pre-heated oven.
The more miss-shapen ones were cut from re-shaping the dough the third time.