Cheese Puff Scones
Here today, scone tomorrow! These deliciously light and airy scones are perfect for a cheese board, picnic or mid afternoon snack.
403g (2 1/2 cups) plain flour
1 tbsp baking powder
¼ tsp baking soda
1 tsp salt
110g (1/2 cup) frozen butter
222g (1 cup) grated cheddar
2 tbsp oregano
240mls (1 cup) whole milk
2 tsp lemon juice
1 beaten egg + 1 egg for the egg wash
§ Preheat the oven to 190C/375F
§ Mix flour, baking powder, soda and salt.
§ Grate the butter into the flour and gently stir in
§ Add the grated cheddar and herbs
§ Mix the milk, lemon juice and egg together before adding to the bowl.
§ Stir the mixture until a sticky dough forms
§ Tip onto grease proof paper and flatten the dough into a rectangle about ½ inch thick using your hands
§ Fold the dough in half and flatten again to ½ inch thick. Repeat this process one more time
§ Cut the dough into rounds and place on lined trays
§ Brush with the egg wash and bake for 20–25 mins, turning the trays half way through the baking time.