Double Cheesy, Cheese Scones

There’s nothing like waiting for scones to leave the oven on a lazy Sunday. They’re not in there too long so you can literally see them rising and browning up nicely, right before your very eyes. You get all excited and suddenly feel incredibly hungry and you get the butter out of the fridge and the jam, or the relish, plates and knives because you know what’s going to happen before they even get a chance to cool down properly…the fam is just going to smash ’em!

A Chef I used to work with passed this recipe on to me, after telling me how good they were and he was right, I went on to make them most days at the last Cafe I cooked for. They’re a level up from the average cheese scone as they have a cheesy, mustardy topping that makes them taste even better (I mean you can never have too much cheese, right?!).
I’ve changed the measures here and there and added some cayenne pepper which in my opinion, is a must with cheese scones. 🙂

Scones vs Biscuits – I did not know until I started my website that American’s call what we call scones, biscuits…and for my American readers, here in NZ we call cookies, biscuits!

This recipe makes 8 huge scones, pretty much a meal in themselves and I’m sure just as they’re leaving the oven, visitors will pull up your drive. 🙂

INGREDIENTS

Topping
25 g butter
100 g cheese (1 cup when grated)
1 small egg (I use a size 6)
1 teaspoon mustard (American or Dijon)

Scones
50 g butter + ½ teaspoon / 5 g butter
4 cups / 600 g standard flour
5 level teaspoons / 15 g baking powder
1 teaspoon salt
¼ teaspoon cayenne pepper
100 g cheese (1 cup when grated)
1 ¾ cups / 440 ml milk

Makes 8 large

STEP BY STEP

Topping

First, place the butter in a small saucepan and let it melt over a low heat. Once done you can just leave it in the saucepan and set it aside.

Grate the cup of cheese for the topping and place it into a small bowl.

Add to it, the egg, mustard and also pour in the butter (you’ll need the same saucepan again shortly to melt some more butter).

Mix it together well and set it aside.

Scones

Line a baking tray with non-stick baking paper and then grease it with the ½ teaspoon of butter.

Then sprinkle some flour all over it (this will give the scones a nice crusty bottom).

Place the 50 grams of butter into the saucepan you used before and let it melt over a low heat also.nce. Again, once done, just leave it aside.

Add to a large bowl, the flour, baking powder, salt and the cayenne pepper.

Also, if you haven’t already, grate the cheese and add that too.

Mix it all together and then create a rough well in the centre.

Add to the well the milk and the melted butter.

Use a large spoon to mix it all together, (Careful not to overmix it, stop as soon as there is no flour left on the bottom of the bowl).

Time to turn the oven on, so place an oven rack in the centre of the oven and turn it to 170°C fan/convection oven or 190°C conventional oven, on bake.

Lightly flour your hands and gently mould the scone mix into a rough ball…

• Try not to squeeze it, scones don’t like to be handled too much, they’ll lose some of their rise.

…and then place it in the centre of the tray.

Still using lightly floured hands, gently flatten and form the ball into a 20 cm wide x 4 cm high round. 

• If your circle is flatter than this your scones may be ready a little sooner than mine and alternately if it’s higher, they may take a little longer.

Cut it through the centre from 9 o’clock to 3 o’clock and also 12 o’clock to 6 o’clock, like so…

…and then cut in between each of those cuts, creating 8 wedges.

Pull each wedge out slightly so there’s a couple of centimetres in between each one. 

• This helps the edges dry out less and also helps them to rise up more…they can’t go outwards that much and so are forced to go up.

Use a teaspoon to place the topping evenly over the top of each wedge.

Place them in the oven to bake for 25 minutes or until the bottoms and the tops are golden brown.

Best served still slightly warm from the oven with oodles of butter and some tasty relish. I prefer savoury with savoury (I’m boring like that) but of course, you can spread them with jam. 🙂

Keepin’ em fresh – Best eaten on the day! The next day (if there’s any left), you can freshen them up by warming each one in the microwave for around 20 – 30 seconds.

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Print Recipe

Double Cheesy, Cheese Scones

Delicious cheese scones with a golden brown mustardy, cheesy topping, great served warm with butter & relish 

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

Servings: 8

Ingredients

Topping

• 25 g butter
• 100 g cheese 1 cup when grated
• 1 small egg I use a size 6
• 1 teaspoon mustard American or Dijon

Scones

• 50 g butter + ½ teaspoon / 5 g butter
• 4 cups / 600 g standard flour
• 5 level teaspoons / 15 g baking powder
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 100 g cheese 1 cup when grated
• 1 ¾ cups / 440 ml milk

Instructions

Topping

• Place the butter in a small saucepan and let it melt over a low heat. Leave aside.
• Grate the cup of cheese for the topping and place it into a small bowl.
• Add to the cheese, the egg, mustard and also pour in the butter (you'll need the same saucepan again shortly to melt more butter). Mix it all together and set aside.

Scones

• Line a baking tray with non-stick baking paper and then grease it with the ½ teaspoon of butter.
• Then sprinkle some flour all over it.
• Place the 50 grams of butter into the saucepan you used before and again, let it melt over a low heat. Leave aside.
• Add to a large bowl, the flour, baking powder, salt and the cayenne pepper.
• If you haven't already, grate the cheese and add that too.
• Mix it all together and then create a rough well in the centre.
• Add to the well the milk and the melted butter.
• Use a large spoon to mix it all together. (Careful not to overmix it, stop as soon as there is no flour left on the bottom of the bowl).
• Place an oven rack in the centre of the oven and turn it to 170°C fan/convection oven or 190°C conventional oven, on bake.
• Lightly flour your hands and gently mould the scone mix into a rough ball (try not to squeeze it). Place it in the centre of the tray.
• Still using lightly floured hands, gently flatten and form the ball into a 20 cm wide x 4 cm high round.
• Cut it through the centre from 9 o'clock to 3 o'clock and also 12 o'clock to 6 o'clock. Then cut in between each of those cuts, creating 8 wedges.
• Pull each wedge out slightly so there’s a couple of centimetres in between each one.
• Use a teaspoon to place the topping evenly over the top of each wedge.
• Place them in the oven to bake for 25 minutes or until the bottoms and the tops are golden brown.
• Best served still slightly warm from the oven, with butter, relish or jam.
• Best eaten on the day. After that you can freshen them up by warming each one in the microwave for around 20 - 30 seconds.