Four ingredient scones that don’t require you to rub any butter – winning!
These light and fluffy cheese scones will soon replace any old cheese scone recipe that you have been making. No need to rub any butter and in fact – have no butter in them!
All you will need;
Self raising flour
Flavoursome cheese like Colby or Tasty
Salt and pepper for seasoning
They are so quick to make that quite often I will pop a batch in the oven while we pack the car for an adventure. A cost effective and filling snack or lunch when out and about.
These are actually an adaption of my neighbour’s recipe who we lived close by while I was growing up in a little town called Herbert, New Zealand. We affectionately called her Aunty Betty (Her husband Uncle Ross had the best lolly cupboard in town which sat near the feet of his lazy boy chair).
Did you know;
- Adding a tbsp of finely chopped rosemary is extra delicious
- If you are using a 250ml measuring cup to mix the egg and water – hold it above the bowl and avoid a mess. It won’t matter if it splashed over into the bowl.
- Did you know the closer you put scones – the higher they will rise.
The Lightest and Fluffiest Cheese Scones
- 1 medium sized mixing bowl
- 2 cups self raising flour
- 2 cups grated cheese (save a little to sprinkle on top)
- 1 egg
- cold water (just less than 250 ml)
- salt and pepper
- Pre heat your oven to 200 degrees.
- Place the self raising flour into a medium sized bowl.
- Add (nearly all) the cheese and salt.
- Break an egg into a measuring cup and fill to the 250ml mark with cold water. Use a fork to gently whisk and the egg and water.
- Pour the wet ingredients into the dry ingredients. Use a dough whisk or knife to bring the dough together to form a ball. If it is looking a little sticky. Don’t worry.
- Sprinkle flour over a clean surface and tip the dough onto it. Roll the ball around until it is soft to touch but is no longer sticky.Use your hands to gently apply pressure and pat out a square shape (about 3cm in height).
- Use a sharp knife to cut into 9 large scones (3×3 grid) or 12 smaller scones (4×3). Place onto an oven tray quite close together – leaving a gap no more than 1cm.
- Sprinkle with a little cheese to top.
- Cook for 15-20 minutes.