Peter Gordon’s cheese scones

  • Portion size: Makes six
  • Hands-on time 8 minutes, oven time 12 minutes
  • Difficulty: easy

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.

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

Ingredients

  • 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
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

Method

  1. Whizz the butter, flour, baking powder, salt and sugar in a food processor for 10-15 seconds.
  2. Pour the buttermilk into a mixing bowl, add the flour mixture and gently mix with a metal spoon.
  3. Mix the cheeses together and add to the dough. Be careful not to overwork as it will make the scones tough.
  4. Recipe continues after advertising adslot-recipe-4
  5. 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.
  6. Heat the oven to 210°C/190°C fan/gas 6½. Bake for 12 minutes or until golden on top.

Quick wins & tips

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.

Peter walks you through how to make his cheese scones in this video:

adslot-recipe-5

Rate and review

Rate

Leave a comment, question or tip

adslot-recipe-6
2

Recipes left this week.


Go unlimited for £4.99 /month, plus enjoy:

  • Access to 9000+ recipes
  • Distraction-free browsing
  • Cook Mode & more
×