Cheese Scones

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (390°F) and lightly flour a baking sheet.

   Ca. 5 min.

2. 2

   In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

   Ca. 1 min.

   Kokkens note: Ensure all dry ingredients are well combined for even rising.

3. 3

   Add the cold, cubed unsalted butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.

   Ca. 3 min.

   Kokkens note: Work quickly to keep the butter cold, which helps create a flaky texture.

4. 4

   Stir in the grated cheddar cheese, reserving a small amount for sprinkling on top if desired.

   Ca. 1 min.

5. 5

   Make a well in the center of the mixture and pour in the cold milk. Mix with a butter knife or your hands until a soft, shaggy dough forms.

   Ca. 2 min.

   Kokkens note: Do not overmix; just combine until no dry flour remains.

6. 6

   Turn the dough out onto a lightly floured surface and gently pat or roll it to about 2 cm (¾ inch) thickness.

   Ca. 1 min.

   Kokkens note: Avoid kneading the dough to maintain tenderness.

7. 7

   Using a 6 cm (2.5 inch) round cutter, cut out scones and place them on the prepared baking sheet.

   Ca. 2 min.

   Kokkens note: Push the cutter straight down without twisting for best rise.

8. 8

   Brush the tops of the scones with beaten egg if using, and sprinkle with any reserved cheese.

   Ca. 1 min.

   Kokkens note: The egg wash gives a golden-brown finish.

9. 9

   Bake for 12-15 minutes, or until golden brown and well risen.

   Ca. 15 min.

10. 10

    Transfer the scones to a wire rack to cool slightly before serving warm.