The unusual thing about these scones is cheese is used instead of butter to provide the fat content.
- 3 cups self-raising flour
- 1½ teaspoons baking powder
- 1 teaspoon salt (more or less, depending on the saltiness of the cheese)
- ½-1 teaspoon cayneen pepper (optional)
- 1 cup grated cheddar cheese (or similar)
- 1¾ cup milk
- Additional cheese for topping (optional)
Note: The additional baking powder gives extra rise, beneficial to most scones. Use 4½ teaspoons baking powder if you are using plain flour.
Tip: Skip the cayenne pepper of you intend to served these with jam.
- Preheat oven to 200°C (400°F).
- Mix flour, baking powder, salt, and cayenne pepper together.
- Mix in cheese.
- Add milk and mix together using a knife. This should be a wet, stick mixture. Use additional milk if necessary.
- Turn the mixture out onto a floured surface and very lightly turn it a couple of times to shape it. You want to handle the dough as little as possible, to prevent it compressing. This will also lightly coat the dough.
- Roughly cut the dough into 10-12 portions and place onto baking tray.
- Sprinkle the top with additional grated cheese (optional).
- Bake for about 15 minutes, or until golden brown.
- Allow to cool for 5-10 minutes before serving.
Tip: Mixing using a knife or pastry blender helps avoid over-mixing which gives tough scones.