Are you sweet or savoury? When it comes to scones I'm definitely the latter. In fact, anything with cheese is usually my preference when it comes to lunchtime snacks and cheese scones are an often overlooked option for this. Transportable for picnics and lunchboxes, and big on flavour.
Makes 10 to 12 scones.
You will Need:
- 450g self-raising flour
- 1/2 teaspoon of salt
- 100g unsalted butter
- 85g grated Red Leicester cheese, plus a little extra to sprinkle atop the scones
- 1 tablespoon wholegrain mustard
- 45g sundried tomatoes, roughly chopped
- 265g buttermilk, plus a little extra for glazing
How To Make:
1. Preheat oven to 220°C/200°C fan/Gas mark 7 and line a couple of large baking trays with non-stick baking parchment.
2. Place the flour and salt into a large mixing bowl.
3. Rub the butter into the flour until well incorporated and the mix resembles fine breadcrumbs.
4. Add the mustard, buttermilk, red Leicester and sundried tomatoes to the bowl and bring the mix together with your hands to form a shaggy dough.
5. Tip out onto a well-floured surface and lightly bring together to form a uniform dough. Press the dough to a thickness of around 1 inch/2.5 cm. Use a 6cm diameter cutter to stamp out the scones. For a flat top finish flip the cut scones over, so the top becomes the bottom, and place onto a baking tray. Gently re-shape the dough trimmings and cut out scones until all the dough is used.
6. Brush the top of each scone with buttermilk and sprinkle a little cheese onto the top of each.
7. Bake for 10 to 12 minutes, until golden brown. Allow to cool slightly before serving.
- I like to use a fluted cutter to compliment the rustic nature of the scones, however a straight edged cutter will work just as well or simply cut into squares with a sharp knife.
- Red Leicester adds a great colour and flavour to the scones, but this recipe is a great way to use up leftover cheese, so feel free to use whatever you have to hand.
- Equally, the sundried tomatoes can be replaced with olives, spring onions or whatever you fancy, creativity is fully encouraged!
- I like to serve mine with cream cheese and chilli jam for a savoury twist on afternoon tea. These scones also go really well with soup or could even be served as filled sandwiches for an alternative lunchtime snack.
- Scones are best served fresh - freeze any that are not to be eaten on the day to enjoy at a later date. The scones could be baked and frozen on the weekend as a speedy make-ahead weekday lunch option.
We'd love to see your bakes if you try Elle’s recipe, so don't forget to #Trimcraft and @elle_jane_ when uploading to social media so that we can see!