The (easy) recipe for cheddar scones

If you want to make your aperitif or dinner a little more British, here’s what to do. Directly inspired by the recipe shared by Aurélie Bellacicco and Sarah Lachlab in their sublime book Scotland (60 Recipes & More Scottish Pantry Explorations) Published by Editions de La Martinière, this cheese scone recipe is hard to miss, and especially good.

The quick recipe for cheese scones

To make this recipe you will need:

• 225 g of flour
• 1 teaspoon baking powder (or a sachet)
• 1/2 teaspoon salt (remove if using salted butter)
• 60 g of butter
• 70g grated cheddar (or another cheese, if you’re not a fan of cheese)
• 1 beaten egg (to be divided in 2: half for the recipe, the other for brushing the scones)
• 7.5 cl of milk
• 1 teaspoon mustard

First we start by preheating the oven to 180°C. Then in a bowl mix the croquettes, i.e. the flour, salt and baking powder. Then, add the butter cut into small pieces and mix everything with your fingers, until you get large crumbs, and add the cheddar. In a side bowl, mix the half-beaten egg, milk, and mustard and add it all to your salad bowl.

Flour the work surface, and take out a rolling pin: it’s time to flatten everything (but not too much anyway, let’s say that the dough must have a thickness between 2 and 3 cm). Then, with a round cookie cutter (or with a glass), cut out circles which you will then place on a baking tray covered with parchment paper.

Brush the rest of the beaten egg with a brush and away you go, in the oven for 15 minutes. FYI the scones should be browned before they come out.

Know that you can keep them up to four days in an airtight box!

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