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  • Prep time: 10 mins
  • Total time: 25 mins
  • Skill easy
  • Serves 10 people

Cheese Scones

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy, Milk

Ingredients

  • 125g cheddar cheese, cut in half
  • 225g self-raising flour
  • 1 tsp baking powder
  • 1 tsp mustard powder
  • 1/4 tsp salt
  • 50g cold butter, cut into cubes
  • 7 tbsp milk, plus extra for brushing

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Method

  • Step 1

    Preheat oven to 220°C/gas 7. 

  • Step 2

    Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc, grating side up, on the spindle. Install feed chute lid, and place cheese in feed chute. Select LOW, then use the pusher to push cheese through the chute. Remove grated cheese from the bowl and set aside. Clean bowl. 

  • Step 3

    Install the chopping blade in the Precision Processor® Bowl. Add flour, baking powder, mustard powder, salt to bowl and select PULSE twice to mix 

  • Step 4

    Add butter and select CHOP. Add two thirds of grated cheese to bowl and select PULSE a few times to mix. 

  • Step 5

    Select LOW or PULSE several times, and gradually add milk through feed tube until mixture starts to form a soft ball around the blade.  

  • Step 6

    Turn scone mixture out onto a floured board and knead very lightly. Roll out to thickness of 2cm and cut into rounds with a 5cm cutter. Place on a greased baking sheet, brush with milk and sprinkle over cheese. Bake for 12-15 minutes until risen and golden brown. 

  • Step 7

    Serve warm.