Cheese scones are one of my weaknesses amongst many other foods. Very rarely do you find scones that are really good textured and rarer still do find them full of flavour. The mission here was to tackle both these issues and this recipe seems to do just that.
Here you will get almost an almost American biscuit hybrid scone that has a great buttery structure. The flavours of cheese and garlic are really a classic, and hark back to Red Lobster biscuits from my trips to America. They still are a cheese scone at heart and using a strong cheddar the garlic will not over power it.
Makes: 12 large scones Time: 45 minutes
1 cup of cheddar cheese grated
3 cups of plain flour
1 and a half tablespoons of baking powder
4 oz of butter (straight from the fridge) and 4 tablespoons for glaze
1 and a half cups of milk with extra for brushing
2 garlic cloves
1 teaspoon of salt and brown sugar
- Mix salt, sugar, flour, baking powder and cheese together.
- Cube the butter and using fingers crumble though the dry ingredients until looking like a fine crumble topping.
- Add one and a half cups of milk and incorporate.
- Roll out onto a flour surface. Fold the mixture over its self four times, rolling between each fold.
- Cut out circles or triangles and bake at 220 degrees Celsius for 20-30 minutes depending on shape. Remember to brush the extra milk on top before placing in the oven.
- Melt the extra butter in a milk pan and once melted add in 2 cloves of garlic roughly sliced. Infuse the garlic over a low heat for 10 minutes. Sieve the garlic from the butter.
- Once the scones are removed from the oven baste with the garlic butter.