Cheddar cheese scones are very easy to make. Using self-rising flour, these scones also call for a favorite hard cheese, such as sharp cheddar. The result is a delicious wedge-shaped biscuit that compliments a grilled steak dinner served with sautéed onion and corn on the cob. This recipe for cheese mustard scones makes 8 scones.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 2 cups self-rising flour
- 1 tsp baking powder
- light pinch of salt
- 1/3 cup butter, chilled
- 1 cup firm cheese of choice, grated
- 1 tsp mustard powder
- 2/3 cup milk
- Preheat oven 425 degrees F. Grease baking sheet.
- In medium bowl, mix together flour, baking powder, and salt.
- Slice chilled butter into pieces and work butter into dry mixture with fingers until the mixture looks like crumbs.
- Mix in grated cheese. On separate occasions, I’ve used grated sharp cheddar cheese and smoked Amish cheddar cheese, each with delicious results.
- Mix in mustard powder.
- Mix in enough milk to make a thick dough.
- Pat dough into a large circle, about 1 inch thick, on greased baking sheet.
- Cut circle into 8 wedges using a knife or pizza cutter and separate the wedges so that there is about 1 inch space surrounding each wedge.
- Bake scones at 425 degrees F for 10 minutes or until golden brown.
- Serve scones warm with butter.