autumn essentials: cheddar cheese scones

How To Make autumn essentials: cheddar cheese scones

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your ingredients.
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  Step 3
  Cube the butter, and place in the fridge, to keep cold.
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  Step 4
  Whisk the flour, salt, pepper, and baking powder together in a large bowl.
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  Step 5
  Add the butter, and cut into the flour.
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  Step 6
  Chef’s Note: You can cut the butter into the flour using a flour/butter cutter, or you could use two knives (like my grandmother did), or you could put the flour and the butter into the bowl of a food processor and give it a few one-second pulses.
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  Step 7
  Consider the butter properly cut into the flour when the mixture resembles course crumbs.
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  Step 8
  Add the cheese, and fold into the flour with a fork.
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  Step 9
  Add the cold cream, and use the fork to gently mix into the scones with a fork.
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  Step 10
  Stop when the flour absorbs the cream.
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  Step 11
  Chef’s Tip: The more you work the dough, the tougher the scones will be, so go lightly with the mixing.
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  Step 12
  Lightly flour a working surface, add the scone mixture, and knead it a few times, until it comes together.
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  Step 13
  Roll out the mixture until it is 1-inch (2.5cm) thick, and then use a 3-inch (7.5cm) cookie cutter to cut the dough into rounds.
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  Step 14
  Chef’s Tip: For a nice glossy crust, mix the optional egg and water, and then brush on the tops before baking.
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  Step 15
  PLATE/PRESENT
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  Step 16
  SERVING SUGGESTIONS
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  Step 17
  Place on the top of a savory casserole or stew, and bake until golden brown.
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  Step 18
  Bake separately in a 425f (220c) oven for 12- 15 minutes until nice and brown. Then serve them with some hardy soup, or split them open and add a slice of ham or pork.
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  Step 19
  Keep the faith, and keep cooking.
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