Paul Hollywood’s cheese scones

Paul Hollywood’s cheese scones
  • Serves icon Serves 8
  • Time icon Hands-on time 10 min, Oven time 15 min

Fresh from the oven, spread with a little butter, it doesn’t get much better than a cheese scone… Do them properly with Paul Hollywood’s recipe.

“I love cheese scones – they’re one of my favourite things to eat. These have melted cheddar inside and grated parmesan on top.”

Recipe extracted from Bake by Paul Hollywood, published by Bloomsbury on 9 June 2022 (£26). Photography © Haarala Hamilton.

Nutrition: per serving

Calories
318kcals
Fat
15.4g (9.2g saturated)
Protein
11.8g
Carbohydrates
32.4g (1g sugars),
Fibre
1.6g
Salt
2.1g
Calories
318kcals
Fat
15.4g (9.2g saturated)
Protein
11.8g
Carbohydrates
32.4g (1g sugars),
Fibre
1.6g
Salt
2.1g

Ingredients

  • 250g strong white bread flour
  • ½ tsp fine salt
  • 25g baking powder
  • 40g butter, cut into pieces
  • 1 medium free-range egg
  • 110ml whole milk
  • 150g mature cheddar, grated

    To glaze and finish

  • 1 medium free-range egg, beaten with a pinch of salt
  • 50g parmesan, freshly grated
    Specialist kit
  • 6.5cm cutter

Method

  1. In a large bowl, mix the flour, salt and baking powder. Add the butter and rub together with your fingers for a few minutes until the mixture has a breadcrumb-like texture.
  2. In another bowl, beat the egg with the milk. Add to the rubbed-in mixture with the grated cheese and gently fold together to form a loose paste – do not overwork it. Tip onto a lightly floured surface and fold over a couple of times to form a smooth, soft dough.
  3. Heat the oven to 200°C fan/gas 7 and line a large baking tray with baking paper. Using a rolling pin, gently roll out the soft dough to a 2-3cm thickness and cut out rounds using a cutter about 6.5cm in diameter, pressing firmly and avoiding twisting the cutter. Put the scones on the lined baking tray, leaving space in between them.
  4. Brush the tops of the scones with beaten egg and sprinkle generously with parmesan. Bake for 15 minutes until risen and golden brown. Transfer to a wire rack to cool.

delicious. tips

  1. These are best served fresh. If making ahead, cool completely, then store in an airtight container up to 2 days or freeze for up to 3 months. Defrost at room temperature, then refresh in a warm over for a few minutes before serving.

Recipe By

Paul Hollywood

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