Village Wholefoods - Refill your containers and shop sustainably
  • Home
  • About Us
  • Products
  • Store location
  • Recipes
  • F.A.Q

  recipes

cheese scones

10/8/2022

 
Cheese Scones
Isn't winter in Sydney glorious? Recent rain aside, there's something lovely about this time of year's crisp, sunny days and chilly evenings.

We Sydneysiders, who live in a warm climate for a solid 7 months of the year, don't take this frosty, snuggle-up weather for granted. This really shows itself in the food we enjoy over the winter period. Soups and stews, fragrant curries, shepherds pie…rich, hearty fare that we largely do away with in the stifling summer.

Baked treats all but disappear from my repertoire in summer. But June through August my oven gets a regular workout. Mostly sweet things like muffins and biscuits. The occasional cake if my children are nice to me.

But what about savoury baking? It often gets forgotten for the showier, sugary treats. But not today. If you're looking for something you can make in a flash, with ingredients we tend to always have on hand, will please everyone in your life whether they're sweet tooths or savoury lovers, look no further than cheese scones.

They're a cinch to make, I promise and guaranteed to secure you invites to every picnic!

Makes 8

Ingredients:
3 cups self raising flour* - I used half white, half wholewheat
1 tsp salt
1/8 tsp cayenne pepper
70g butter, cold and cut into small cubes
1 1/2 cups Cheese - I used a mixture of vintage cheddar and gruyere 
1 cup cold milk
¼ cup extra cheese for top - I used parmesan

Method:
Preheat the oven to 220C° / 200°c (fan forced). 

Measure the dry ingredients - the flour, salt and cayenne pepper - into a large mixing bowl. Mix the ingredients together - I use a whisk for this, as it not only combines the ingredients well but essentially sifts them as well.

Add the cold cubes of butter to the dry ingredients and use your fingertips to rub the butter into the flour. This will take a couple of minutes, and the end result is the mixture will have the texture of breadcrumbs. (The tiny bits of evenly distributed butter is what makes scones so good).

When the butter has been combined well add your cheese to the mixture and mix it through with a wooden spoon. 

Pour in the cold milk and fold the scone dough together gently with a wooden spoon until it just starts to come together. Don't overmix!

Tip the scone dough out onto your work surface and fold it over itself a few times, incorporating any of the dry bits. Don’t knead it as that will make the scones tough. The folding is important - it's what helps the scones rise with those light, flakey layers.

Shape the dough roughly into a rectangle, about 20cm by 10cm. It doesn’t need to be exact. Cut the dough into 8 wedges or squares. 

Transfer the scone dough onto a lined baking tray - place them nestled close together on the tray. Use a pastry brush to brush milk over the tops of the scones and top with the extra cheese.

Place the scones into oven for 20-25 minutes or until the scones have puffed up and turned golden brown.

Let the scones cool fully on the baking tray before serving.

Serve on their own, with butter, or even with sandwich fillings like ham and relish. They're delicious as a side for a cosy bowl of soup, or as a breakfast sandwich with egg, avocado, grilled tomato, haloumi, mushrooms or bacon

PIMP MY RECIPE 
You can add all kinds of morsels to the scone dough - add them when adding the cheese, Try some of the following:
Feta
Pitted and sliced olives
Jalapeños
Diced, cooked bacon 
Antipasto like capsicum or mushrooms 
Tomato chutney

*No self raising flour? Just use 3 cups plain flour and 6 tsp baking powder.

Comments are closed.

    Categories

    All
    Beans
    Bread
    Breakfast
    Gluten Free
    Grains
    Indigenous Herbs
    Lentils
    Noodles
    Nuts
    Pasta
    Rice
    Salad
    Savoury
    Seeds
    Snacks
    Soup
    Sweets
    Vegan

    Archives

    February 2025
    January 2025
    December 2024
    November 2024
    October 2024
    September 2024
    August 2024
    July 2024
    June 2024
    May 2024
    April 2024
    March 2024
    February 2024
    January 2024
    December 2023
    November 2023
    October 2023
    September 2023
    August 2023
    July 2023
    June 2023
    May 2023
    April 2023
    March 2023
    February 2023
    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    August 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020

    RSS Feed


​CONNECT WITH US

We acknowledge the Gadigal people of the Eora Nation and we pay our respects to them, their cultures; and to elders both past and present & emerging who are the traditional owners of the land on which we live and work. 
  • Home
  • About Us
  • Products
  • Store location
  • Recipes
  • F.A.Q