I have been making cheese scones, on and off for many years, briefly abandoning them as too retro, so yes, I'm bringing back the very cheesy cheese scone and serving them with drinks for friends.
This recipe contains 2 types of cheese and the scone is very light in texture so you can top them with a few rich flavors. Use no bigger than a 1 1/2" round cutter and try to keep the toppings quite dainty.
Serve with filling in the middle or serve 1/2 scones.
200g self-raising flour
1 tsp baking powder
1 tsp mustard powder
Large pinch salt
75-100 ml milk
25g Parmesan cheese, grated
25g mature cheddar, grated + extra for topping
Place the flour, mustard, baking powder and cubed butter in the bowl of a food processor, pulse briefly to mix in the butter. Add the cheese and pulse to mix. Gradually add the milk until the mixture forms a dough.
Roll the dough out on a floured surface to around 3/4" thick and cut out rounds with a 1 1/2" cutter.
Pre-heat the oven to 210C
Place the cut out scones on a floured baking tray and brush each one with beaten egg then top with a little cheese. Bake on the top shelf of the oven for 8-10 minutes until golden brown. Cool on a wire rack.
For the topping, I spread each scone with a little creamy blue cheese then topped with Pimento stuffed olives, Salami rolls with Manchego cheese, thin slices of spring onion with sweet chilli sauce, ham and chutney and halved cherry tomatoes with chopped sun-dried tomato.
You can use any savoury topping and any cheese you like.