Posted 1st March 2019
Darren Grinstead, Head Chef at the Tea Shop
Want to enjoy a fresh baked scone without the inevitable jam-before-cream or cream-before-jam debate? Opt for a savoury alternative and follow along with our Tea Shop's simple but delicious cheese scone recipe. Perfect with butter or chutney, or as a side to a warm bowl of soup.
300g self-raising flour
100g grated cheddar cheese (and some extra for sprinkling)
Pre-heat the oven to 190°C.
Sift the self-raising flour into a large bowl.
Cut the butter into small chunks and rub into the dry ingredients using your fingertips to make breadcrumbs.
Gently mix the grated cheese into your breadcrumbs.
In a separate bowl, crack 3 of the eggs into the 200ml of milk and whisk together.
Add the liquid to the breadcrumbs and mix with a knife until the liquid is incorporated, being careful not to over mix. The dough should be soft and only just manageable.
Pat the mixture out gently on a lightly floured board and cut with a cookie cutter.
Place the scones on a lightly greased baking tray and brush with the remaining egg. Sprinkle with extra cheese if desired.
Bake at 190°C for 15-20 minutes (until golden).
Cool on a rack before serving.
The Tea Shop
Want to try more delicious recipes? Our Tea Shop provides fresh, seasonal food made on the premises and served by our friendly staff.
Open daily, including bank holidays, from 10am - 5pm.