Cheese scones

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Line a baking sheet measuring approximately 30 × 40 cm with parchment. Reserve 20 g of the cheese for the tops. Combine the flour, baking powder, and salt in a large bowl.

2. 02

   Add the cold butter. Rub it into the flour with your fingertips until the mixture forms coarse crumbs, leaving a few pea-sized pieces. Stir in the remaining 120 g cheese.

3. 03

   Lightly beat the egg with the 100 ml milk. Pour into the dry ingredients and mix with a fork just until moist clumps form. The dough should be soft but not runny.

4. 04

   Dust the work surface with the 10 g flour. Turn out the dough, bring it together with your hands, and fold it over itself twice without kneading. Pat into a disc 20 cm wide and approximately 2.5 cm thick.

5. 05

   Cut the disc into 8 wedges. Arrange on the baking sheet with 3 cm between them and refrigerate for 15 minutes. Meanwhile, preheat a conventional oven to 200 °C.

6. 06

   Brush the tops with the 15 ml milk and sprinkle with the reserved cheese. Bake on the middle rack for 20 to 22 minutes, until golden with firm edges.

7. 07

   Transfer to a rack and cool for 10 minutes before serving. When split open, the center should look baked through, with no wet dough. Refrigerate leftovers in a sealed container for up to 3 days and warm before eating.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.