Cheese Scone

Richard Bainbridge

Richard Bainbridge

20th July 2012
Richard Bainbridge

Cheese Scone

Cheese Scone by Richard Bainbridge


  • 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


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

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