Cheese Scone

Richard Bainbridge

Richard Bainbridge

20th July 2012

Cheese Scone

Cheese Scone by Richard Bainbridge

Ingredients

  • Cheese Scone
  • Ingredients:
  • 450g (1lb) Greau Rouge T45, in the home kitchen this would be half strong white flour and half plain white flour
  • 11g (½ oz) baking powder
  • 2.5g (1/8 oz) salt
  • 5g ( ¼ oz) mustard powder
  • 110g (4oz) butter, diced
  • 150ml (5fl oz) milk
  • 4 eggs
  • 85g (3 ¼ oz) grated Parmesan
  • 110g (4oz) grated Cheddar
  • Beaten egg yolks for egg wash
  • Malden sea salt for sprinkling

Method

Method
Preparing the Cheese Scones
Pre-heat the oven 180C/350F/Gas4
Place all the dry ingredients, flour, baking powder, salt and mustard powder into a decent sized bowl and mix well. Add the diced butter and, using your fingertips, mix them together until they resemble fine breadcrumbs.
Lightly whisk the milk with the eggs and add to the mixture together with both the cheeses and without overworking the mixture mix it thoroughly and bring together in the bowl.
Turn out onto a lightly floured surface and roll out approximately 1cm (½ inch) thick.
Cut out scones with a crinkle cutter and place on a baking tray. Brush with the egg yolk wash and sprinkle with a few flakes of Malden sea salt. Cook in the pre-heated oven for about 10 minutes
Remove from the oven and allow to cool on a wire rack

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you