Yummy Baked Scones With Herbs & Loads Of Cheese

I used to drool at the variety of scones available at the Tesco and Sainsbury’s supermarkets in Durham – cheese, cranberry, sultana, plain, herbs etc. They came in all shapes and sizes too – round, hexagonal, triangular and sometimes squarish as well. One scone per day was all it took to make me a happy maiden at lunch. Those were the good old days…

Perhaps if I looked hard enough, I would be able to find a pack or two of such scones at the local Cold Storage supermarkets as well. But nothing beats eating these fluffy buns right out of the oven. Since I have already baked the sweet version once before, it was therefore not difficult to decide to bake a savoury one this time round.

Ingredients:

• Plain flour: 900g (about 7 cups) + extra for kneading
• Baking powder: 2 tbsp
• Baking soda: 2 tsp
• Salt: 3 tsp
• Ground blackpepper: 1 tsp
• Salted butter: 250g (2 sticks), cubed
• Egg: 4
• Milk: 1 cup + extra for glazing
• Grated cheddar cheese: 400g (about 4 cups)
• Dill: 2 stalks, finely chopped

Method:

1. Preheat oven at 210 degrees Celsius. Line baking tray with greased paper.
2. Sift flour, baking powder, baking soda and salt into a mixing bowl. Stir in pepper.
3. Add in butter. Use fingers to rub butter with flour till bread crumbs form.
4. In another bowl, beat eggs and milk together for 1 min.
5. Add egg mixture into flour mixture. Whisk together quickly using a fork.
6. Add in cheese and dill. Mix quickly till just combined. Do not over-mix.
7. Knead dough on a floured surface. Consistently pat the sides and top with flour to smoothen it. Roll out to about 1 inch thick.
8. Cut out the scones using a circular metal cutter or a small cup.
9. Place on baking tray. Glaze with milk.
10. Sprinkle more cheese and dill on top of scones if desired.
11. Bake 13 min till browned and risen.

Trick:

• Try baking these scones in small ramekins to serve your guests!

Disclaimers:

• As I’ve mentioned in the previous post (link below), there are many different scone recipes out there, with some using self-raising flour in place of baking soda and baking powder, while others using buttermilk or yoghurt instead of plain milk. Use your own discretion, according to what’s available at your local market, to create your very own version of cheese scone!
• This combination of ingredients is definitely much better than my previous attempt of ‘Rum & Raisin Scone For An English Tea Time Snack’; the scones are softer and look a lot more presentable too!

Serving:
18 large scones

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