Cheese Scones {Granny's 95-Year-Old Recipe!}

A round wire rack with baked Cheese Scones on and one buttered on a plate.

5 from 11 votes

Cheese Scones {Granny's 95-Year-Old Recipe!}

From a recipe I have cherished since I was 10 years old, Ivy’s Cheese Scones (named after my grandmother) are SO easy but the results are delicious and fluffy every time. Follow this foolproof recipe for these cheddar scones as a side dish, snack or packed lunch.

Prep Time10

Cook Time10

Total Time20

Course: Lunch, Side Dish, Snack

Cuisine: Family Food

Servings: scones

Author: Sarah Rossi

Ingredients

500 g Plain flour Plus extra for rolling
3 tsp Baking powder
1 tsp English mustard powder
1 tsp Sea salt
80 g Butter Straight from the fridge | Cut into chunks
200 g Mature cheddar cheese Coarsely grated
300 ml Whole milk
1 Egg Beaten

Instructions

Prepare the oven and tray: Preheat the oven as high as it will go (usually 220℃ fan/240℃/Gas Mark 9). Line a baking sheet with baking paper.
Dry ingredients in: Put the flour, baking powder, mustard powder and salt into a mixing bowl. Add the chunks of butter.
Now 'rub in': Loosely lift some of the butter with the flour mixture and rub it between the tips of your thumb and fingers to break up the butter into smaller pieces until it looks like lumpy sand. This takes about 5 minutes. Be careful not to overwork it!
Bringing into a dough: Stir in half of the grated cheese, then add the milk and use your hands to gently bring it all together into a ball of dough.
Prepare the worktop: Lightly dust the worktop and a rolling pin with flour.
Roll the dough: Or pat the dough with your hands to slightly flatten to about 2.5cm-3cm thick.
Shape your scones: Cut out 8 round circles using a 7cm round cutter or upturned glass.
Get them ready for the oven: Pop the scones onto the lined baking sheet, brush the tops with beaten egg and sprinkle over the remaining cheese.
Time to bake: Bake for about 10 minutes, or until risen and golden.

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Notes

Butter: Use this straight from the fridge and cut into chunks before starting to rub the mixture together to make the dough.

English mustard powder: Just a teaspoon of this gives a wonderful hint of flavour. If you don’t have this, you could replace it with half a teaspoon of cayenne pepper or paprika.

Don’t over-handle things: Try no to overwork your dough. Right from the start, try not to handle it too much.

Don't twist the cutter: Pop your cutter straight down when shaping the scones, without twisting. This will allow them to rise and stop the dough sticking together too much.

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