Here is my recipe for Cheese Scones with Garlic & Herbs. I have to admit after baking so many I am now over them and it will be a good while before I make or eat another scone but they were delicious.
INGREDIENTS
6 oz Self Raising Flour
NO BAKING POWDER (Optional 1 Teaspoon)
1oz Butter, soft at room temperature
Pinch of Cayenne Pepper
1 tsp Mustard Powder
1 Teaspoon of dried oregano
1 clove of minced / crushed garlic
3 oz Strong Grated Cheddar Cheese
1 oz Cheddar Cheese VERY FINELY GRATED
1 Large Free Range Egg
2 Tablespoons of Milk (Plus more as the wetter the better..)
This makes 5 or 6 Scones
Use a 2 & 1/4 inch (2.5 cm) Cutter
HOW
Sieve the flour and add the butter using fairy fingers or rub it in so you get fine breadcrumb texture.
Add the cayenne and the mustard powder. Milled black pepper too if you wish
Add 1 Teaspoon of dried oregano
Add the 3 oz of cheese and mix with a fork.
Add the liquid to the dry ingredients. Beat the egg with 2 tablespoons of milk.
Add 1 clove of minced / crushed garlic
Flour differs, some brands and types require more liquid as it is more absorbent.
Use a fork to combine and then finish off with your hands.
You are after a soft dough that leaves the bowl clean but I always find that the damp wetter dough creates a MUCH better scone.
Removing the baking powder from the recipe also creates a lighter cheese scone... not sure why.
Roll out the dough on a lightly floured surface.
(See the trick I suggest below)
If you're not doing the cheese-rolling out trick then simply brush the tops of the scones with a little milk and then sprinkle the remaining cheese on top of each scone before putting into the oven.
I like to make my scones really tall and small, they are generally the same height as my cutter which is 1 inch (2.5cm)
DO NOT ROLL THEM TOO THIN, THICKER THE BETTER!
Roll them out to no less than 1 inch thick (2.5cm -ish)
Use a ruler if you want.
REALLY HOT OVEN, MAKE SURE YOU PRE HEAT THE OVEN
HIGHEST SHELF, GAS MARK 7, 425 DEGREES.
15-20 MINUTES TO COOK. TAP THE BOTTOMS AND THEY SHOULD SOUND HOLLOW WITH A CRUST
Cool on a wire rack and they are best served immediately with proper butter
TRICK
For a golden and perfect cheese crust, when you are rolling out the dough, sprinkle some very finely grated cheese onto the dough as you are rolling, both on the top and bottom. It creates a perfect golden appearance.
I discovered this trick after running out of flour to flour the surface once I had baked 800 scones or so, forcing myself to do "just one last batch" I realised my dough was very wet (how I like it to be) and there was NO WAY it would have rolled out so I rolled it onto finely grated cheddar cheese and they were my best ever batch.
