TOTALLY AMAZING is the answer – especially warm from the oven with butter on.
As with many things in life, I’m cheese scone fussy – I like them really cheesy and not too mustardy so when we make them we like to use a really mature cheese – The Wensleydale extra mature is perfect for the job.
This cheese scone recipe is so easy to follow and uses ingredients you’ll likely have in so it’s perfect for the kids to do. You’ll notice all my recipes are easy for kids to follow – I’m slowly trying to outsource the baking aspect of my life!
These scones don’t rise so much when cooking so you do need to make them a good depth before they go into the oven – no one likes those flat little scones that you have to sandwich together just to feel you’ve enjoyed them!
Go. Bake. Enjoy!
Baking With Kids - Easy Cheese Scones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
These cheese scones are so easy to make and are beautiful eaten warm with butter on. We prefer to use a super mature cheese but any cheddar will do.
450g Self Raising Flour
225g Grated Cheddar Cheese (& some for the top)
1/2 teaspoon Mustard Powder
Twist of black pepper
2 Eggs, beaten
Preheat oven to 190°C/375°F/Gas Mark 5.
Place flour, cheese, margarine, pepper and mustard into a large bowl and rub together until the mix resembles breadcrumbs.
Add beaten egg and milk (save a little for glazing) and mix into a dough.
Place dough on a lightly floured surface and roll to an oblong shape approximately 2.5cm deep.
Cut into 10-12 scones, brush each scone with egg and sprinkle on a little cheese.
Bake for 15 - 20 minutes until the tops are a light golden colour.