Feed a crowd with these fantastically cheesy and soft scones. Scones are best eaten on the day they’re made although they will freeze really well, just defrost and warm in the oven for 3-5 minutes at 180ºC.
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