Super fast, super scrumptious and as light as a feather, you can have these delicious scones made and cooked in 20 minutes.
What's the secret to the best cheese scones? Sour cream!
2 cups standard 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 it will make the scones tough). Turn dough onto a lightly floured surface and shape quickly and gently into a rough ball. Cut off lumps of the dough, gently pat into shape without too much fiddling and place on a cold baking tray (sheet) lined with 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.