These are undoubtedly the most light, flakey melt in your mouth rich cheese, scones made with double cream and gorgeous cheeses, using a light but not too light hand and a puff pastry folding technique leave these scones super light, full of scone and cheese flavour, absolutely decadent on their own but even better loaded with fresh butter, brie and fresh of the bone ham, divine just divine!
Prep time 10 minutes / Cooking time 15-20 minutes
Ingredients
(makes 12)
160g cold salted butter
400g supreme light flour
30g sugar
40g baking powder
200g double cream
220g full cream milk
350g aged cheddar (Montgomery) grated
1 egg beaten for wash
Pre heat your oven 220 C / 440 F
Place your baking sheet in the oven, if you have a stone baking sheet even better.
In a large bowl gently rub the butter in to the flour to a small rubble but not quite breadcrumb consistency, stir in the sugar and baking powder, mix in 80% of the cheese reserving the rest to sprinkle on top of the scones, then whisk the milk and cream together and stir gently to combine, at this point I turn the rubble mix out on to the work top and bring together by gently pushing the dough together but keeping my actions light, once you have a large flattish mound fold the dough in half, turn 90 degrees and press out to the same thickness as when you started, repeat this 3 more times pressing out a little less each time, this action is folding the layers of dough and fat which will give your scones the most unbelievable crumbly light melt in your mouth texture, not dissimilar to a really good home made puff pastry, cover with a tea towel and leave to rest for 30 minutes.
Press out the dough to approximately 2” thick and either cut squares and triangles with a knife or using a circle cutter cut out the scones in a straight down and up action, do not be tempted to twist the cutter as this suppresses the rise of the scone while baking. Remove the hot baking sheet from the oven place your scones on, don’t over crowd, cook in two batches if necessary. Brush the tops with egg wash, never the sides as this prevents the rise, place a sprinkling of cheese on the tops of the scones, turn the oven down to 200 C / 400 F and bake the scones in the oven for 15-20 minutes until light golden brown and a hollow sound when tapped on the bottom.
Remove from the oven and place on a cooling rack to cool for a few minutes, these are at their very very best served warm, if serving later wrap in a tea towel until needed and enjoy.
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