Ultimate Cheese Scones


1 min read

Dry Mix:
    500 gr Bakers or plain flour
    2 tsp Anchor Unsalted butter
        Pinch cayenne pepper
Wet Mix:
100 gr Anchor Salted Butter,  diced, softened
300 gr Valumetric Grated cheese OR Mainland Tasty Grated cheese
370 ml Anchor milk
  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.
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