Cheese scones

Here’s my recipe for the best cheese scones ever (really!)

Ingredients

60 g	Butter, straight from the fridge, diced
270 g	Flour, plus extra to dust
1 ½ Tbsp	Baking powder
¼ tsp	Cayenne pepper, or ½ tsp smoked paprika
2 tsp	Caster sugar
1/8 tsp	Salt
210 g	Buttermilk, plus extra for glazing (or use 180g plain yoghurt and 30g full fat milk)
50 g	Mature cheddar, diced (or try diced feta) (Main)
30 g	Mature cheddar, coarsely grated (Main)
30 g	Parmesan cheese, grated (Main)

Directions

1. Heat oven to 210C.
2. Blitz the butter, flour, baking powder, cayenne pepper, sugar and salt in a food processor for 10-15 seconds until coarse crumbs.
3. Pour the buttermilk into a mixing bowl, add the flour mixture and gently mix with a metal knife or spoon until the mixture is mostly coming together, but there are still floury and dough sections — be careful not to overwork it.
4. Mix the cheeses together and add to the dough.
5. On a lightly floured work surface, roll out the dough to 2½ cm thick. Starting from the outside of the dough, cut out the scones. Press straight down, don't twist the cutter. Lay a few centimetres apart on a parchment-lined baking tray.
6. Glaze with the extra buttermilk.
7. Bake for 12-15 minutes or until golden on top.
8. Take from the oven, leave to cool for 90 seconds or so, then transfer to a cake rack. This prevents them from getting a soggy bottom.

See Peter's tips for making sconeshere