Ingredients
Tangleby Cheese Scones
- 345g flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- Pinch cayenne (optional)
- 115g cold butter, cubed
- 200g grated cheese
- 250ml buttermilk, substitute 250ml milk mixed with 1 tablespoon lemon juice and left for 5 minutes
Topping
- Milk for brushing
- Extra finely grated cheese
Method
Tangleby Cheese Scones
- In a large bowl, whisk together the flour, baking powder, salt and cayenne if using.
- Add in the cubed butter and cut it in with a pastry cutter or your fingertips until you reach a bread crumb consistency.
- Stir in the grated cheese.
- Make a well in the flour and pour in the buttermilk. Fold through.
- Place the dough onto a lightly floured surface and push it into a ball. Use a rolling pin to roll the dough out into a rectangle of about 17cm x 25cm.
- Lift the top third of the dough and bring it into the middle. Bring up the bottom third of the dough and fold this over.
- Roll the dough out to 17cm x 25cm again.
- Again, lift the top third of the dough and bring it into the middle. Bring up the bottom third of the dough and fold this over the top third.
- Roll the dough out to 17cm x 25cm again.
- Using a sharp knife, cut the scones into 8.
- Brush each scone with milk and sprinkle with some finely grated cheese.
- Place the scones on a baking tray lined with baking paper. Place in the refrigerator.
- Preheat oven to 220oC (200oC fan bake).
- Bake for 15 minutes or until golden brown.