These are super fast to make and super scrumptious to eat. Best cheese scones this side of the black stump. Wherever that is ...
What's the secret to the best cheese scones? Sour cream!
2 cups plain flour
2½ tsp baking powder
½ tsp salt
1 large free-range egg, lightly beaten
2 cups grated vintage cheddar, plus a little extra for tops of scones
250g (about 8½ ounces) sour cream
Smoked paprika for dusting
1 Preheat oven to 210°C (410°F).
2 Sift flour, baking powder and salt together into a bowl, then transfer to the bowl of a food processor. Add cheese, egg and sour cream. Whiz until the mixture is nearly forming a ball (don’t over-mix or you will toughen the scones). Turn dough onto a piece of lightly floured baking (parchment) paper and shape quickly and gently into a rough ball. Cut off lumps of the dough, gently pat into shape and place on a baking tray (sheet) lined with a clean piece of baking (parchment) paper.
3 Add a few pinches of grated cheese to the top of each scone, pressing gently, then dust with smoked paprika. Bake for 10-12 minutes, until puffed and golden.
4 Cool on a rack and eat with lashings of butter.
If you don’t have a food processor, mix everything together in a large bowl – it’s a bit tough to begin, but it does come together. The secret with scones is to work quickly, with a light firm hand, and once shaped, to get them immediately into a hot oven.