450 grams flour
5 teaspoons baking powder
½ teaspoon salt
125 grams chilled butter, cubed
150 grams vintage cheddar cheese, grated, plus extra to top
100 grams gruyère, cut into 1cm cubes
60 grams parmesan, grated
½ teaspoon garlic powder
1 pinch cayenne pepper
200ml cream, plus extra to top
Equipment: Line 2 baking trays with baking paper.
Preheat the oven to 210ºC.
Place the flour, baking powder, salt and butter in a food processor and blitz to a fine crumb. Pour into a large bowl and mix in the cheeses, garlic powder and cayenne pepper. Make a well in the centre and pour in the cream and milk. Use a large metal spoon to mix until the dough just begins to come together. It’s important not to overmix as this will make the scones tough.
Dump the mixture onto a lightly floured bench and roll out until roughly 4-5cm thick. Use a 7cm round cookie cutter to cut into scones, re-rolling any scraps to make 12 scones.
Place 6 scones on each prepared baking tray, brush with cream and sprinkle over some extra cheddar cheese. Bake for 15-18 minutes. Makes 12 scones