Cheese Scones Recipe

Self-raising flour: A type of flour that includes baking powder and salt, helping the scones to rise.

Butter: Adds richness and helps create a tender texture.

Cheddar cheese: Provides a rich, savory flavor that is essential for cheese scones.

Milk: Helps to bind the ingredients together and adds moisture to the dough.

Mustard powder: Adds a subtle kick and enhances the flavor of the cheese.

Salt: Enhances the overall flavor of the scones.

When rubbing in the butter to the flour, use your fingertips to ensure the mixture stays cool. This helps create a light and flaky texture in the scones. If the butter starts to melt, place the bowl in the fridge for a few minutes to firm it up again.

• self-raising flour - Substitute with all-purpose flour: Mix 225 g of all-purpose flour with 2 teaspoon of baking powder and a pinch of salt to mimic self-raising flour.

• cold and diced butter - Substitute with margarine: Margarine can be used in the same quantity to provide a similar texture and fat content.

• grated cheddar cheese - Substitute with grated mozzarella: Mozzarella has a milder flavor but will still provide the necessary creaminess and melt.

• milk - Substitute with buttermilk: Buttermilk adds a slight tanginess and helps in making the scones fluffier.

• mustard powder - Substitute with Dijon mustard: Use 1 teaspoon of Dijon mustard for a similar flavor profile, though it will add a bit more moisture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a slightly different but pleasant flavor.

• Allow the cheese scones to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make them soggy.

• For short-term storage, place the scones in an airtight container. They will stay fresh at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator, where they will last for up to 5 days.

• To freeze, wrap each scone individually in plastic wrap or aluminum foil. This helps to maintain their texture and flavor. Place the wrapped scones in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.

• When you're ready to enjoy a frozen cheese scone, remove it from the freezer and let it thaw at room temperature for about 1-2 hours. For a quicker option, you can microwave it on a low setting for 20-30 seconds.

• To refresh the scones and bring back their freshly baked taste, preheat your oven to 180°c (160°c fan) or 350°f. Place the thawed scones on a baking tray and warm them in the oven for 5-10 minutes. This will help to crisp up the exterior while keeping the inside soft and cheesy.

• If you want to add a bit of extra flavor, brush the tops of the scones with a little melted butter before reheating. This will give them a lovely golden finish and enhance the cheddar cheese flavor.

• For an added twist, serve the reheated cheese scones with a dollop of chutney or a slice of ham. This makes for a delightful snack or a light meal.

• Remember, the key to maintaining the best texture and flavor is to ensure the scones are properly wrapped and stored. This will keep them tasting as delicious as the day they were baked.

• Preheat your oven to 180°C (350°F). Place the cheese scones on a baking tray and cover them loosely with aluminum foil to prevent them from drying out. Bake for about 10 minutes or until they are warmed through.

• For a quicker method, use a microwave. Place the cheese scones on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• If you have a toaster oven, preheat it to 180°C (350°F). Place the cheese scones directly on the rack or on a baking tray. Heat for about 5-7 minutes until they are warm and slightly crispy on the outside.

• For a stovetop method, use a skillet over low heat. Wrap the cheese scones in aluminum foil and place them in the skillet. Cover with a lid and heat for about 5 minutes, flipping halfway through to ensure even warming.

• If you prefer a steam method, place the cheese scones in a steamer basket over simmering water. Cover and steam for about 5 minutes until they are heated through. This method helps retain moisture.

• Oven: Preheat to the required temperature to bake the scones.

• Mixing bowl: Combine the dry ingredients and mix the dough.

• Pastry cutter: Cut the cold butter into the flour mixture.

• Grater: Grate the cheddar cheese to mix into the dough.

• Measuring jug: Measure the milk accurately.

• Rolling pin: Roll out the dough to the desired thickness.

• Round cutter: Cut the dough into rounds for uniform scones.

• Baking tray: Place the scones on this tray for baking.

• Cooling rack: Allow the scones to cool after baking.

• Pastry brush: Optional, for brushing milk on top of the scones before baking for a golden finish.

Pre-measure ingredients: Measure out all ingredients before starting. This will streamline the process and ensure you don't miss anything.

Use cold butter: Keep the butter in the fridge until you're ready to use it. Cold butter is easier to rub into the flour quickly.

Grate cheese in advance: Grate the cheddar cheese ahead of time and store it in the fridge. This saves time when you're ready to mix it in.

Quick dough handling: Knead the dough lightly and quickly to avoid overworking it, which can make the scones tough.

Efficient cutting: Use a sharp cutter to cut the dough into rounds swiftly. This ensures even baking and saves time.