This delicious and easy cheese scone recipe by Nigella is perfect for a quick breakfast or a warm snack. Made with simple, common ingredients like cheddar and butter, these scones feature a crispy golden exterior and a tender, cheesy interior. Enjoy their comforting flavors fresh from the oven.
Ingredients Needed:
- 210 grams (1 ¾ cups) self-raising flour
- ½ teaspoon baking powder
- ½ teaspoon dried mustard powder
- ½ teaspoon salt
- ½ teaspoon sugar
- 40 grams (3 tablespoons) unsalted butter, grated
- 90 grams (1 cup) mature cheddar cheese, grated
- 100 millilitres (⅓ cup + 1 tablespoon) milk
How To Make Cheese Scones?
- Sift Dry Ingredients: Sift the self-raising flour, baking powder, mustard powder, salt, and sugar into a bowl.
- Add Butter and Cheese: Grate in the butter and cheese, mixing with a fork to break them down.
- Mix with Milk: Add the milk and combine with the fork. Knead gently with your hands until the dough comes together.
- Shape the Scones: Turn the mixture onto a floured work surface and roll it out to about 2 cm thick. Use a cutter or knife to cut out approximately 8 scones. Brush the tops with milk.
- Bake: Preheat the oven to 200°C (400°F) and bake for about 10-15 minutes or until golden brown.
Recipe Tips:
- Grate Butter for Best Texture :Use grated cold butter instead of cubed to mix it quickly into the flour, making the dough flakier and easier to handle.
- Use Fresh Baking Powder: Ensure your baking powder is fresh for the best rise. Expired baking powder can lead to dense, flat scones.
- Chill the Dough Before Baking: If your kitchen is warm, chill the dough for 10 minutes before baking. This keeps the butter cold and results in lighter, flakier scones.
- Cut with a Sharp Cutter: Use a sharp biscuit cutter without twisting to get clean edges. Twisting compresses the sides and affects the scones’ rise.
- Brush with Milk for Golden Tops: Lightly brush the tops with milk before baking to achieve a beautiful, golden-brown finish.
How To Store & Reheat Leftovers:
- Refrigerate: First, let the leftover Cheese Scones cool until they reach room temperature. Then, store them in an airtight container in the refrigerator for up to 2 days.
- Freeze: Wrap the Cheese Scones individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
- Reheat: Preheat your oven to 180°C (350°F). Place the scones on a baking sheet and heat them for about 5 minutes until they are warm and crispy.
Nutrition Facts:
Serving Size: 1 scone
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 250mg
- Potassium: 150mg
- Total Carbohydrate: 20g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 6g
Try More Nigella Lawson Recipes:
Nigella Cheese Scones Recipe
Description
This delicious and easy cheese scone recipe by Nigella is perfect for a quick breakfast or a warm snack. Made with simple, common ingredients like cheddar and butter, these scones feature a crispy golden exterior and a tender, cheesy interior. Enjoy their comforting flavors fresh from the oven.
Ingredients
Instructions
- Sift Dry Ingredients: Sift the self-raising flour, baking powder, mustard powder, salt, and sugar into a bowl.
- Add Butter and Cheese: Grate in the butter and cheese, mixing with a fork to break them down.
- Mix with Milk: Add the milk and combine with the fork. Knead gently with your hands until the dough comes together.
- Shape the Scones: Turn the mixture onto a floured work surface and roll it out to about 2 cm thick. Use a cutter or knife to cut out approximately 8 scones. Brush the tops with milk.
- Bake: Preheat the oven to 200°C (400°F) and bake for about 10-15 minutes or until golden brown.
Notes
- Grate Butter for Best Texture :Use grated cold butter instead of cubed to mix it quickly into the flour, making the dough flakier and easier to handle.
- Use Fresh Baking Powder: Ensure your baking powder is fresh for the best rise. Expired baking powder can lead to dense, flat scones.
- Chill the Dough Before Baking: If your kitchen is warm, chill the dough for 10 minutes before baking. This keeps the butter cold and results in lighter, flakier scones.
- Cut with a Sharp Cutter: Use a sharp biscuit cutter without twisting to get clean edges. Twisting compresses the sides and affects the scones’ rise.
- Brush with Milk for Golden Tops: Lightly brush the tops with milk before baking to achieve a beautiful, golden-brown finish.