Cheese Scones

Name: Cheese Scones
Yield: 6
Cuisine: New Zealand
Ingredients: Plain flour — 250 g (9 oz); Baking powder — 1 tbsp; Salt — 1/2 tsp; Cold butter, cubed — 60 g (2 oz); Grated tasty cheese — 100 g (3.5 oz); Milk — 180 ml (6 fl oz); Egg, beaten, for glazing — 1

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 250 g (9 oz)
Baking powder — 1 tbsp
Salt — 1/2 tsp
Cold butter, cubed — 60 g (2 oz)
Grated tasty cheese — 100 g (3.5 oz)
Milk — 180 ml (6 fl oz)
Egg, beaten, for glazing — 1

Method

Preheat the oven to 220°C (425°F).
Combine the flour, baking powder and salt in a bowl.
Rub in the cold butter until it resembles coarse crumbs.
Stir in most of the grated cheese, reserving a little for topping.
Add the milk and mix gently until just combined into a soft dough — avoid overmixing.
Pat the dough out to about 2 cm (3/4 in) thick and cut into rounds.
Place on a baking tray, brush with beaten egg, and sprinkle with the reserved cheese.
Bake for 12–15 minutes until golden and risen.

Introduction: Savoury, buttery scones studded with sharp cheese, a beloved New Zealand café and home baking staple.

Cultural Background: Cheese scones are a fixture of New Zealand café counters and home baking, often served warm with butter, reflecting the strong British-influenced baking tradition found throughout the country.

Tips: Handle the dough as little as possible, as overworking it can make the scones tough rather than light. Use cold butter straight from the fridge for the best texture.

Variations: Add a little chopped chive or spring onion to the dough for extra flavour. Serve warm with butter for the classic simple pairing.

Storage: Store in an airtight container at room temperature for up to 2 days.

Reheating: Warm in an oven at 160°C (325°F) for 5–8 minutes to refresh.

FAQs:

Q: Why shouldn't the dough be overmixed?

A: Overworking scone dough develops the gluten too much, resulting in a tougher, less tender scone.

Q: Can these be frozen?

A: Yes, they freeze well either baked or unbaked; bake from frozen, adding a few extra minutes.