Cheese Scones

by Chef Maryam Ghargharechi March 19, 2019

Possibly the easiest scones ever and they rise beautifully. Terrific served with soup and good for breakfast, tea party.

INGREDIENTS

25 m

500 g biscuit

130 cals per 1 biscuit

300 g Bread Flour	300 g Pastry Flour	12 g Salt	30 g Sugar	36 g Baking Powder
210 g Shortening or Butter	390 g Milk	180 g Grated Cheddar Cheese

Scale all the ingredients accurately.
Place rack above the center of oven. Preheat oven to 425°F (220°C). Grease a baking sheet.
In a large bowl, whisk together baking flour, pastry flour, baking powder, sugar, and salt. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
Add Cheddar cheese and milk, mixing with the fork until ragged moist dough forms. Drop by 1/4 (50 mL) cupfuls, 1-1/2 inches (4 cm) apart, onto a greased baking sheet.
Bake in center of 425°F (220°C) oven until lightly browned, 13 to 15 minutes.