Peter Gordon’s cheese scones
- Online only
- Makes six
- Hands-on time 8 minutes, oven time 12 minutes
Peter Gordon perfected his scone recipe at his restaurant The Providores. Enjoy warm from the oven or the next day, toasted, buttered and topped with poached eggs. Bliss.
- 60g butter, straight from the fridge, diced
- 270g flour, plus extra to dust
- 1¼ tbsp baking powder
- 1/8 tsp fine salt
- 2 tsp caster sugar
- 210g buttermilk, plus extra for glazing
- 80g mature cheddar, diced
- 30g mature cheddar, coarsely grated
You’ll also need…
- Medium-size cookie cutter
- Whizz the butter, flour, baking powder, salt and sugar in a food processor for 10-15 seconds.
- Pour the buttermilk into a mixing bowl, add the flour mixture and gently mix with a metal spoon.
- Mix the cheeses together and add to the dough. Be careful not to overwork as it will make the scones tough.
- On a lightly floured work surface, roll out the dough until it’s 2½ cm thick. Starting from the outside of the dough, cut out the scones. Press straight down, don’t twist the cutter.
- Heat the oven to 210°C/190°C fan/gas 6½. Bake for 12 minutes or until golden on top.
Next time try adding 1 tsp smoked paprika or 2 tbsp of chopped chervil or chives at step 1.
For a different cheese flavour you could substitute the cheddar for lancashire or a blue cheese.
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