English Cheese Scones
10 servings
30 minutes
English cheese scones are a classic of British baking, featuring a rich aroma of cheese and a delicate, airy texture. Scones first appeared in Scotland in the 16th century and over time became a popular part of traditional English tea time. This recipe uses hard cheese that gives the dough a rich flavor, while added mustard powder slightly enhances its spiciness. Scones are perfect as a standalone snack but also pair wonderfully with butter, jam, or a cup of fragrant tea. The baked goods come out golden with an appetizing cheesy crust. They are made for cozy family breakfasts as well as festive tables. The ease of preparation makes them accessible for any cook, and their delightful taste leaves a lasting desire to try them again.
1
Sift the flour, mix it with baking powder and mustard powder. Cut the butter into cubes. Combine the butter with the flour and rub it into crumbs.
- Wheat flour: 250 g
- Dr. Oetker baking powder: 10 g
- Dry mustard: 0.5 teaspoon
- Butter: 50 g
2
Grate the hard cheese. Leave 10 g for sprinkling. Add 120 g to the crumbs and mix.
- Cheese: 130 g
3
Beat 1 egg with yogurt (can be replaced with milk) and pour it into the dry ingredients.
- Chicken egg: 2 pieces
- Natural yoghurt: 125 ml
4
First, mix with a spatula, then knead with hands until a soft, smooth dough forms.
5
Roll the dough to a thickness of 2 cm and cut out circles with a cookie cutter (7 cm in diameter).
6
Separate the yolk from the egg white (the egg white can be used for cookies). Brush the scones with the yolk and sprinkle with cheese. Arrange them on a baking sheet with space in between and send them to a preheated oven at 220 degrees. Bake for 12-15 minutes until the scones rise and turn light golden.
- Chicken egg: 2 pieces
- Cheese: 130 g
7
Remove the finished scones from the oven, let them sit on the tray for a few minutes, then transfer to a rack.