Savory Cheddar Scones

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 479
• Protein: 15 g
• Carbs: 50 g
• Fat: 24 g

Ingredients

• 250 g Wheat flour ( sifted )
• 1 tbsp Baking powder
• 60 g Minimum butter sweet ( cold, diced small )
• 100 g Cheddar cheese ( grated )
• 150 ml Whole milk
• 1 tsp Mustard
• 1 piece Egg ( beaten for glazing )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Rubbing in

   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. Binding the dough

   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. Cutting and glazing

   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. Hot baking

   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.

Chef's tips

• 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.

Storage

Store in an airtight container for 2 days. Reheat for 5 minutes in a hot oven to restore the crunch.