Triple cheese scones
Triple cheese scones perfect for any time of the day.
Equipment
- 5 cm / 2 inch round cookie cutter
- baking sheet lined with baking parchment
Ingredients
- 350 g 2 ¾ cups plain/all-purpose flour
- 100 g ¾ cup spelt flour or whole wheat flour
- 3 tsp baking powder
- ¼ - ½ tsp cayenne pepper
- 75 g 5 tablespoons butter, chilled and diced
- 50 g ½ cup coarsely grated Cheddar, plus extra for topping
- 50 g ½ cup coarsely grated Mozzarella
- 25 g ⅓ cup finely grated Parmesan, plus extra for topping
- 125 ml ½ cup buttermilk
- 150 ml ⅔ cup whole milk, plus 1 tablespoon for glazing
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 200ºC (400ºF).Prepare a baking sheet lined with baking parchment.
- Sift the plain/all-purpose flour, spelt or whole wheat flour, baking powder and cayenne pepper into a large mixing bowl. Season well with black pepper and a pinch of salt.
- Add the chilled, diced butter and rub into the dry ingredients using your fingertips.
- When there are only very small specks of butter still visible add the grated Cheddar, Mozzarella and Parmesan cheese and mix to combine.
- Make a well in the middle of the mixture and pour in the buttermilk and milk.
- Mix the dough with a large spoon then very lightly bring the mixture together with your hands to a rough ball.Turn the dough onto a lightly floured surface and knead for 10 seconds. Flatten or roll out to a thickness of 1.5 - 2 cm / ⅝ - ¾ inch.
- Use a 5 cm / 2 inch round cookie cutter to stamp out rounds and arrange on the prepare baking sheet, leaving a little space between each scone to allow for spreading during baking. Gather the dough scraps into a ball, re-roll and stamp out more scones.
- Brush the top of the scones with a little milk, scatter with the extra cheeses and a pinch of cayenne pepper.
- Bake on the middle shelf of the preheated oven for about 13 - 15 minutes until well-risen and golden brown. Cool on a wire rack.
- Split the scones in half and spread with butter to serve or simply eat them as they are.
