It’s a well-known fact that the best cheese scones are made by Perrywoods Garden Nursery in Tiptree.
Not only are they the size of your face, the scones that is, not the nursery, but they are laced with tangy cheddar cheese – just one of the best ingredients ol’ Blighty has to offer. Plus, they gained the approval of my Nanny, which trust me, was not easy.
I experimented a few times with different recipes, including different cheddar strengths, and this is the recipe that has stood the test of time.
However, please note, this recipe is only appropriate for people who pronounce scone as ‘scoane’.
Makes 12 large scones
- 450g self raising flour
- 1 tsp salt
- 1½ tsp smoked paprika
- 2 tsp baking powder
- 100g chilled unsalted butter
- 225g mature cheddar
- 160ml semi-skimmed or whole milk
- Pre-heat the oven to 200ºC and place two large baking trays in the oven to heat up.
- Measure the flour, salt, smoked paprika, and baking powder into a large mixing bowl and mix together. Cube the butter and add to the mixing bowl, then rub the butter into the flour until it resembles breadcrumbs.
- Grate the cheese into the mixing bowl, set aside a handful for the tops of the scones, and gently mix until it is fully incorporated with the flour mixture.
- Pour in half the milk and start gently mixing with a spoon. Then add the rest of the milk a little at a time until it comes together in one dough. You might not need all the milk.
- Lightly flour a clean surface and turn the dough out onto it. Using your hands, gently press the dough out into a rough circle until the dough is around 3cm/1-inch thick. Using a circular fluted cutter, or a glass/mug that is around 6cm in diameter, flour the bottom of the cutter/glass and cut 12 scones from the dough. Use the left over dough to make one rough scone and place them all on the pre-heated baking trays, leaving a bit of a gap between each scone.
- Brush the tops of the scones with milk and sprinkle with cheese. Bake in the oven between 10-15 minutes, until the cheese is a deep golden colour. Then remove and place on a cooling rack. Eat while warm with butter or pickle.