Peter Gordon’s cheese scones

Name: Peter Gordon’s cheese scones
Yield: Makes six
Cuisine: British recipes
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

Published: 26 Oct 17
Updated: 18 Mar 24

Test kitchen approved

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.

Makes six
Hands-on time 8 minutes, oven time 12 minutes

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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

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.

Recipe from Online only Issue

delicious. 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.

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