Savory Cheddar Scones
Ingredients
- 250 gWheat flour (sifted)
- 1 tbspBaking powder
- 60 gUnsalted butter (cold, diced small)
- 100 gCheddar cheese (grated)
- 150 mlWhole milk
- 1 tspMustard
- 1 pcEgg (beaten for glazing)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A golden, crunchy crust hiding a light and airy crumb. The smell of melted cheese and warm butter fills the room as soon as the oven opens.
- 1
In a bowl, mix flour, baking powder, salt, and pepper. Rub in the cold butter with your fingertips until you get a sandy texture, without warming the fat.
- 2
Add the grated cheddar. Pour in the milk mixed with mustard. Work quickly by hand: the dough should just come together and remain slightly lumpy. If it's too smooth, the scones won't rise.
- 3
Roll out the dough to 2 cm thickness. Cut out circles with a cutter. Place them on a tray. Beat the egg and glaze the top of each scone with a brush for a perfect shine.
- 4
Bake at 200°C. The scones should double in size and the crust should be deeply golden. They are ready when they sound hollow when tapped.
Frequently asked questions
How do you get this dish right?
- The secret lies in the butter temperature: it must remain solid during the rubbing in process.
- Never twist the cutter when cutting the dough; it seals the edges and prevents the scone from rising vertically.
How long does this dish keep?
Store in an airtight container for 2 days. Reheat for 5 minutes in a hot oven to restore the crunch.
