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Cheese and mixed herb scones

Name: Cheese and mixed herb scones
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Makes 9
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

By: Cherie Denham

Published: 15 Jan 24
Updated: 2 Apr 24

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.

Easy
January 2024

Test kitchen approved

Makes 9
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.

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

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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

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Method

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.
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.
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.