Cheese scones

• This is an easy recipe to get a quick biscuit or scone on the table quickly. Goes great with a bowl of soup, chili, stew or simply serve with more cheese for a quick snack.

  Can add chopped herbs like chives, rosemary & thyme and you have a cracking tasty bread with little work. 

  As usual, find the small batch recipe for 4 biscuits below.

   

  Ingredients Makes 12 scones or drop biscuits

   

  420 g or 1 pack Gusto Pastry, Scone Mix flour

  1 tablespoon baking powder

  3/4 tsp baking soda (optional but gives a nice rise)

  1 teaspoon salt

  1/2 cup (114 g) butter, cold and cubed

  1 - 1 1/4 cups grated cheddar cheese

  1 1/4 cup (300 g) buttermilk or milk of choice & 1 1/2 Tbsp vinegar

  Topping

  Milk for brushing

  Grated cheese, and/or fresh herbs

   

• Whisk flour, salt, and baking powder in a large bowl. Chop the cold butter into cubes and add it to the dry ingredients. Use a pastry cutter or fingertips to cut the butter in until a sandy texture is reached. Or use a food processor.
• Stir in the grated cheese.
• Make a well in the flour mixture and pour in the buttermilk. Fold it together using a rubber spatula or wooden spoon, then switch to using your hands to form the dough into a soft dough ball.
  
• Bring the dough together, and shape into an 8" round or pinch of pieces and form shaggy rounds.
• Can refrigerate ahead for up to a day, or bake from fresh. I do like to chill but not necessary.
• Scones can be frozen also and baked fresh when needed, or preheat oven to 425F, about 10 minutes before baking.
• Slice into 8 wedges if doing a round.. Brush with milk & sprinkle with grated cheese.
• Bake for 12-17 minutes until golden brown & set. Time will depend on how wet or thick the scones were.

TIP

I like to place a tablespoon of water onto the baking pan under the parchment paper before adding the scones. Gives a steamy environment for extra rise.

Small batch recipe for 4 biscuits/scones

140 g or 1 cup Gusto Pastry, Scone Mix flour

1 teaspoon baking powder

1/4 tsp baking soda (optional but gives a nice rise)

Scant 1/2 teaspoon salt

2 1/2 Tbsp (35 g) butter, cold and cubed

1/3 cup grated cheddar cheese

1/3 cup plus 2 Tbsp (100 g) buttermilk or milk of choice & 1/2 Tbsp vinegar