Easy Cheese Scones
These delicious cheese scones are great for serving with soup or as a snack. Toasted hazelnuts and blue cheese add a lot of flavor to this easy scone recipe.
Servings: 8 large scones
Calories: 322kcal
Ingredients
Dry ingredients
- 2 ⅓ cups (300g) self-rising flour (= self-raising flour)
- 2 tbsp hazelnuts toasted
- 2 tbsp superfine sugar (= caster sugar)
- 1 tsp baking powder
- ¼ tsp salt
- pinch ground black pepper
- 7 tbsp cold unsalted butter , cubed
- 2 oz (60g) Stilton cheese , crumbled (or other blue cheese)
- 5 ¾ oz (160g) Greek yogurt
- 1 egg
- 1 tbsp olive oil
- 1 egg beaten with 1 tbsp milk for glazing
Instructions
- Preheat the oven to 375°F (190°C). Put all the flour, hazelnuts, sugar, baking powder, salt and pepper in a food processor and pulse briefly to combine. Add the butter and pulse a few times till the mix resembles coarse sand.
- Put the cheese, yogurt, olive oil and egg in a measuring jug and mix together with a fork. Add to the dough and mix in brief pulses until when the dough forms clumps around the blade.
- Tip the dough on a floured worktop and pat it into a rectangle approximately 1-inch (3cm) thick with your hands. Add a bit of flour if dough is too sticky but avoid handling it too much.
- Cut rounds with a floured 1.5-inch (4cm) cutter, reshape dough and repeat (you can use a larger cutter if you prefer but you may need to adjust the cooking time).
- Place rounds on a tray lined with baking parchment. Brush with the egg wash and bake for 20-25 minutes until scones are well risen and nicely colored.
- Serve warm with cheese or salted butter or with some soup for the perfect autumn lunch.
Nutrition
Calories: 322kcal | Carbohydrates: 32g | Protein: 10g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 204mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 1mg
