Ultimate Cheese Scones
yields Makes 10 × 120g scones.
DRY MIX
- 500g self-raising flour
- 2 tsp baking powder
- Pinch cayenne pepper
WET MIX
- 100g Anchor Salted Butter, diced, softened
- 300g Valumetric Grated cheese OR Mainland Tasty Grated cheese
- 370ml Anchor milk
You will need:
1.
In a food processor, process dry mix with butter until it resembles wet sand.
2.
Pour into a bowl, add grated cheese, stir with a butter knife to lightly combine.
3.
Pour in the milk then slice and fold with a butter knife to ensure the dough doesn’t get overworked
4.
Use your hand to lightly roll and gather mix – do not knead, do not press down.
5.
Lightly flour your work surface, pat down to 5cm thickness.
6.
Cut into 3 lengths and then cut again into 120g triangles or desired shape.
7.
Bake at 170°C for 17–18 minutes until golden brown.