My mother visited us about a week and a half ago, and we made scones over the weekend to enjoy on a rainy day! We made plain scones as well as these beauties, and since there are enough scone recipes out there, I thought I’d share this one instead!
The cheddar we used was an extra mature Cornish Cracker, and I’d recommend you use something as sharp and flavourful. No point in getting mild or medium cheddar!
Four of my favourite, maddest cousins have asked for this recipe in the last week so more to pacify them than anything else, here’s the recipe! It’s really easy and great fun – and there’s room for you to add your favourite dried herbs and extras. Enjoy with some mustard, pesto, a strong cup of coffee and good company – like your mother 🙂
It just so happened that we made these the day before Mothering Sunday in the UK so that made it extra special! (Indian Mother’s Day is on a different date but in our family we celebrate it on my mother’s birthday!)
Makes about 18 scones
Takes 45 minutes to make, in total
3 cups (384g) all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
3/4 cup (about 100g) finely chopped fresh chives
1.5 cups (200g) extra-sharp Cheddar, grated
2 cups (470ml) double cream (yes, it’s a lot! But definitely necessary and worth it. You could do what we did and combine milk and double cream together)
about 1/2 cup (or as much as you want) mixed peppercorns. One of my favourite spices in the kitchen is my mixed pepper mill, which has green, red, pink, white and black peppercorns. I love pepper so went a bit nuts – as you can see in the photo!
Dried herbs or spices of your choice (use dried, since more fresh herbs will make the batter wetter than it needs to be) – like oregano, sumac, rosemary, thyme, lemon thyme, basil, etc.
Preheat oven to 200°C (400°F) and place a baking tray in the oven.
Mix the flour, baking powder, sugar, salt, chives and Cheddar together in a large bowl.
Add the cream (or cream and milk) and mix with your fingertips or a fork until you get a sticky dough. Don’t mix too much.
That’s the most important thing in making scones – you can combine the ingredients together as much as you want, but be careful not to overwork the dough or knead it too much.
Turn the dough out onto a floured surgace and knead gently. The best way to do this is to press it down so it’s vaguely flat, then fold it half, pat it down a little again and fold in half again. Be careful not to press down too hard or work it too much, but it is important to work the dough a little. Since you’ll need to cut the dough anyway, it’s easiest to flatten a little and fold.
When you’ve folded it about 4 times, form the dough into a slab about 4cm thick.
Use a cookie cutter or scone cutter to get as many round scones out of the dough as you can.
Remove the warm baking tray from the oven and line with baking paper. There’s no need to add any extra butter to this!
Brush the tops of your scones with either an egg wash or some cream and milk mixed together, then bake in the middle of the oven for 20 minutes, until they’re golden brown and your home smells amazing!