Cheese and Raisin Scones

If you’re planning to whip up some sweet Christmas treats for the holiday season, try these savoury cheese and raisin scones. You get a good sweet and salty balance from the grated Parmesan, cheddar and raisins. Best eaten warm on its own or with jam.

Tips for making good scones:

  1. Butter must be cold when rubbing with the flour.
  2. With both hands, rub the butter flat with the flour to create layers of fat within the dough.
  3. Do not over mix the rest of the ingredients with the flour/butter mixture.
  4. Simply mix gently enough to bring all the ingredients together to form a soft and slightly sticky dough.
  5. Do not knead the dough too much or the scones will not rise as high and will be dense.

You may want to watch my video @ https://youtu.be/oUWIqo5enEo and see how I make the dough for Cheese Scones.

Remove tray from the oven and transfer onto a cooling rack

Cheese and Raisin Scones

Makes 12 scones
Course Breakfast, Snack
Cuisine Western

Ingredients
  

  • 300 g self raising flour
  • 125 g unsalted butter chilled
  • 15 g raw sugar
  • 35 g parmesan cheese grated
  • 35 g cheddar cheese grated
  • 75 g raisins
  • 1 large egg
  • 75 ml whole milk

Instructions
 

  • In a mixing bowl, add self-raising flour and chilled butter cut into cubes.
  • Rub the butter flat with the flour to create layers of fat within the dough.
  • Add raw sugar, grated parmesan / cheddar cheese and raisins. Mix evenly.
  • Add milk to egg in a bowl and beat well.
  • Make a well in the center of the flour mixture and pour the egg/milk mixture.
  • Leave about 3 Tbsp of the egg/milk mixture for egg wash.
  • Gently mix all ingredients together to form a soft dough.
  • Keep in the fridge to rest for 30 mins.
  • Transfer dough onto a lightly floured surface and gently roll flat about 1 inch thick.
  • Using a 2 inch round cutter, cut rolled dough to shape.
  • Arrange on a lined baking tray. Brush the top with remaining egg & milk mixture.
  • Bake in a preheated oven at 180 C for 10 – 12 mins until golden brown and cooked through.
  • Remove the tray from the oven and transfer onto a cooling rack.
  • Best served warm.

Notes

  1. Scones can last about a week in the fridge and much longer when frozen.
  2. Lightly reheat in the oven or air-fryer before serving.

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