I LOVE cheese scones and have experimented with a few different varieties in the last year or so. These ones are intensely cheesy with mature cheddar and parmesan and the salty kick of green olives. They’re great for serving with soups or other meals instead of bread rolls, and delicious on their own with butter too.
And possibly the best thing about them – they’re so quick to make! From twinkle in your eye to in your belly in under 25 minutes…
- 250g self raising flour
- 2 tsp baking powder
- good pinch salt and pepper
- 25g mature cheddar, grated
- 25g parmesan, grated
- 40g olives, chopped and destoned
- 55g butter, cool and diced
- 150ml milk
These are so simple I almost feel embarrassed to be telling you how to make them but just in case!
Preheat your oven to 220C/gas 7/425F
In a large bowl, mix your flour and baking powder with freshly ground salt and pepper and then rub in the butter until the mixture resembles breadcrumbs. Add the milk, cheeses and olives and bring it together into a wet dough – kneading it just barely onto a floured work surface – and shaping into a vaguely round shape about 1.5 inches tall.
To cut your scones, you can either use a cutter, or simply form into a round and cut into triangles like this. If cutting out, gently bring together left over dough to use it up. Brush the tops of your scones with milk and sprinkle with more parmesan. and pop them into the oven for around 12 – 14 minutes.
Cool and enjoy warm with butter or keep in an airtight tin for a few days (like they would last that long!). Alternatively, you can freeze your cooled scones as long as you wrap them up well – they taste just as good later as the day they were made!
PS – did anyone spot a sneaky interloper in my picture of the scones?