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.
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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
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Method
- 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.
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