Delicious and Easy Cheese & Rosemary Scones Recipe - Perfect for Breakfast or Brunch!

When it comes to breakfast or brunch options, scones offer a delightful mix of simplicity and style. They're versatile enough to be dressed up with toppings or enjoyed plain, making them a go-to choice for any occasion. Today, we’re sharing a tasty but easy recipe for Cheese and Rosemary Scones that will surely impress your taste buds and your guests at the table.

Cheese & Rosemary Scones Recipe - The recipe

Ingredients

• 300 g Self-raising flour (about 2 cups) + extra for dusting

• ½ tsp Mustard powder

• ½ tsp Baking powder

• 75 g Cold butter (5 tbsp)

• 130 g Cheddar Cheese (approximately 1 cup + 2 tbsp, grated)

• 1 tbsp Chopped rosemary

• 158 g Buttermilk (about ⅔ cup)

• ½ tsp Salt

• ¼ tsp Cayenne pepper (optional)

• 1 small Egg

  
  

Method

Preheat your oven to 220°C (420°F)

In a large mixing bowl, combine the self-raising flour, mustard powder, baking powder, salt, and cayenne pepper. Whisk the dry ingredients thoroughly to ensure an even blend.

Next, add the cold butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mix resembles coarse breadcrumbs. This step is essential, as it helps create the flaky texture we love in scones.

Once you have that lovely flour and butter mix, it’s time to fold in the grated cheddar cheese and the chopped rosemary. Make sure the cheese is evenly distributed throughout the mixture.

Now, create a well in the centre of your dry mixture and pour in the buttermilk and the beaten egg. With a fork, gently combine everything. Remember, do not overmix—keeping the dough light and airy is the goal.

Lightly flour your work surface and turn the dough out onto it. With floured hands, knead it gently just a few times until it comes together. Shape the dough into a rectangle about 2-3 cm thick. Using a sharp knife cut the dough into 4 rectangles and stack them on top of each other, this will help create air air pockets and encourage flaky layers in the end product. Re roll the dough to bout 2-3 cm thick. Using a sharp knife or a cookie cutter, cut your scones to your desired shape. It's important if using a cookie cutter to press firmly straight down and not tempted to twist, to avoid sealing the edges and to ensure those flaky layers.

Place each one on a baking sheet lined with parchment paper. Before you pop the scones in the oven, brush the tops with a little milk or an extra beaten egg for a golden glaze. Bake them for 15-20 minutes, or until they rise nicely and turn golden brown.