Cheese and mixed herb scones

Cheese and mixed herb scones
  • Serves icon Makes 9
  • Time icon Hands-on time 20 min. Oven time 12 min

Cherie Denham’s cheese scones are the ultimate treat with a hearty vegetable soup – a marriage of tangy cheese and herbs strewn over a soft scone.

Cherie says: “I love them with cream cheese and smoked salmon too. You must eat them on the day but they’re so quick – I whizz the mix in my food processor. Fresh herbs and mature cheddar are essential for the flavour hit.”

Recipe taken from The Irish Bakery (Montgomery Press £27) and tested by delicious.

Try Cherie’s blaas recipe for seriously soft and fluffy rolls.

Nutrition: Per scone

Calories
306kcals
Fat
16g (9.5g saturated)
Protein
11g
Carbohydrates
28g (1.3g sugars)
Fibre
1.6g
Salt
1.3g
Calories
306kcals
Fat
16g (9.5g saturated)
Protein
11g
Carbohydrates
28g (1.3g sugars)
Fibre
1.6g
Salt
1.3g

Ingredients

  • 340g self-raising flour, plus extra to dust
  • ½ tsp baking powder
  • 1 tsp salt
  • Pinch freshly ground black pepper
  • ¼ tsp cayenne pepper
  •  ½ tsp mustard powder
  • 85g unsalted butter
  • 1 tbsp freshly chopped mixed herbs (such as rosemary, thyme and chives)
  • 140g mature cheddar, coarsely grated
  • 1 medium free-range egg
  • 170ml buttermilk

For the topping

  • 30g mature cheddar, coarsely grated
  • ½ tbsp freshly chopped herbs (such as thyme and chives)
  • 1 medium free-range egg, beaten

You’ll also need

  •  6.5cm circular pastry cutter

Method

  1. Heat the oven to 200°C fan/gas 7 and dust a baking sheet with flour. Put the flour, baking powder, salt, pepper, cayenne and mustard powder in a food processor, pulse to combine, then add the butter and pulse again until the mixture resembles breadcrumbs (you can also do this with your fingers in a bowl). Transfer to a bowl, then mix in the 1 tbsp herbs and 140g grated cheddar.
  2. Whisk the egg and buttermilk together in a jug, then make a well in the middle of the flour mixture and pour the wet mixture in. Stir with a knife or spatula to bring together into a soft dough.
  3. Turn the dough out onto a lightly floured surface and gently roll out to 2.5cm thick. Use the pastry cutter to cut out 9 scones and put them on the dusted baking sheet. Mix the cheese and herbs for the topping, then brush each scone with the beaten egg and sprinkle over the cheese and herbs.
  4. Bake on the middle shelf of the oven for 12 minutes until golden, then cool on a wire rack.

Recipe By

Cherie Denham

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Goat's cheese recipes

Cheese scones with watercress and goat’s cheese

This cheesy scones recipe is a fabulous variation, as it...

Save recipe icon Save recipe icon Save recipe

Scone recipes

The ultimate cheese scones

These light and fluffy cheese scones are easy to make...

Save recipe icon Save recipe icon Save recipe

Irish recipes

Soft and fluffy blaas (Irish bread rolls)

Learn how to make soft and fluffy blaas with Cherie...

Save recipe icon Save recipe icon Save recipe

Irish recipes

Spotted dog (Irish soda bread with sultanas)

Spotted dog is an enriched soda bread made with sugar,...

Save recipe icon Save recipe icon Save recipe

Irish recipes

Soda farls

Cherie Denham shares a favourite family recipe for soda farls,...

Save recipe icon Save recipe icon Save recipe

Irish recipes

Speedy cheddar and onion soda bread

Why have a cheese and onion in your sandwich when...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.