Our obsession with scones continues. Introducing the cheesy black pepper scone; an absolute crowd pleaser . Eat them warm with lashings of melting butter or with bacon, ham or a egg. So many ways to enjoy this savoury scone.
A good scone is actually surprisingly easy to make and the less you do to them the better.
We’ve added the Thermomix instructions as well.
- Makes: 12 scones
- Oven temp: 220C (210C fan forced)
- Cooking time: 10 minutes
- Baking dish: biscuit tray lined with baking paper
3 cups self raising flour
1/4 teaspoon of salt
75g cold butter chopped roughly
1 1/4 cups warmed milk
1 cup grated mature cheese
1/4 teaspoon grated black pepper
Extra grated cheese for placing on top of scones
Extra flour for dusting
Put it all together
- Place oven onto 220C (210C for fan forced) and line the baking dish.
- Sift the floured and salt into a large bowl. Using your fingers, mix the cut butter into the flour until it looks like fine bread crumbs.
- Add the warmed milk, grated cheese, black pepper and mix quickly using a knife until it’s a soft dough. It won’t take too much mixing. Then knead only a couple of times so it comes together. Be careful not to knead it too much or the scones will come out hard.
- Place mix onto a lightly flour surface and press dough out with your hands. Either cut into 12 even sized scones or use a round cutter and cut out the 12 scones.
- Place onto the baking tray about 2cm apart and brush the tops with a little bit of extra milk, then add some extra grated cheese on the top of each scone. Bake for 10 mins or until they turn golden on top.
- Place on to a wire cooling rack and eat fresh or keep them in an airtight container once cooled.
- Place flour, salt and butter into the mixing bowl and mix for 5 sec/speed 8 or until the mix looks like breadcrumbs.
- Add the warmed milk, black pepper, grated cheese and stir slightly with a blunt butter knife, then knead 20sec/mixing bowl/knead.
- Then turn out onto the floured surface and do the same to prepare 12 scones in the first set of instructions (ie: from point 4 onwards).