There’s a reason that the classic cheese scone hold a special place in every Kiwi café cabinet (and in our puku).
They’re the reliable mate of your flat white and being savory, they are the antidote to all that sweet stuff that’s tempting you at all times of the day.
Here’s how to make yours sing “CHEESE!” without pinching anyone else’s recipe.
Cheese Scone Ingredients
- 2 cups plain flour
- 4 tsp baking powder
- A pinch of salt
- 50g cold butter, diced
- 1½ cups grated tasty cheese (or whatever floats your boat + save a little bit for the topping)
- ¾ cup whole milk – or you can use trim if you’d like (add a splash extra if needed)
Baking Method
- Preheat your oven to 220°C and line a tray with baking paper (or a reusable).
- In a big bowl, mix the flour, baking powder and salt.
- Rub in the butter with your fingertips until the mix looks like classic breadcrumbs.
- Stir through most of the cheese (and add some more if you want them EXTRA cheesy).
- Add the milk gradually and then mix it all with a knife until it turns into a soft-ish dough. (Don’t overwork it – like I do regularly – or you’ll end up with cheesy rocks that will be perfect as door stops).
- Flour the bench.
- Turn the dough the bench and pat gently to about 3cm thick.
- Cut the dough into squares or rounds – or any shape you like… be creative!
- Pop them onto the tray, sprinkle with the last of the cheese.
- Then put them in the oven and bake for 10–12 minutes until puffed and golden brown. MMMMelted goodness.
Plating Up Your Cheese Scones
Serve warm with a mahussive traingle of butter and a smug grin.
p.s. Make sure you got your coffee prep ready before you complete step 8 otherwise you might miss out on the combo!
