Plant a seed and watch it grow
Chapter 1
These scones are fluffy and rich, with hits of sweetness and cheese
Holiday Preparation
Just like that, we are nearing December holidays. There will be a lot of spending, fun, cooking and baking. That thought alone, filled me with warm and cosy feelings of cooking a feast and baking with love, sharing, playing games, shopping for foreign ingredients and trying out recipes from magazines and tv.
This coming December will also be the first one since being free from lockdowns and the mandatory masks. I can already see our beaches filled with tourists and locals. Street lights events, music festivals and picnics will be the order of the day.
Spring is slowly becoming warmer, and I thought I should try to share some baked recipes while the weather is still kind for my body temperature. Summer and I haven’t been close friends since my childhood; however, I’m looking forward it.
I had so much fun making these scones. I was actually thinking that it would be nice to make cheese scones without making them savoury, because we usually eat unsavoury scones with jam and cheese. So, ‘why not add cheese in the batter?’. The results surprised me, these scones are fluffy and rich, with hits of sweetness and cheese. I doubt anyone who love scones would hate these.
With that said, let me apologise for the longer process to make them. Trust me, it’s worth it.
Take care and stay healthy. – Plant a seed and watch it grow.
75 minutes Buttermilk and Cheese Scones
Equipment
- Cookie cutter
- Baking Tray
- Rolling Pin
- Mixing Bowl
Ingredients
- 450 g Cake Flour
- 200 ml Buttermilk cold
- 200 g Salted Butter soft
- 100 g Cheese mild cheddar, grated
- 4 1/2 Teaspoons Baking Powder
- 5 Tablespoons Sugar
- 1 Large Egg cold
- 1 Large Egg Yolk cold
- 1 ½ Teaspoons Vanilla Extract or essence
- Egg wash for brushing
Serving
- Butter
- Cheese
- Jam
Instructions
- Preheat the oven to 200℃
- Line a large baking tray with a baking paper/parchment paper. Set aside.
- Sieve flour into a medium mixing bowl and mix it with baking powder. Set aside.
- Rub butter into the flour mixture until it resembles breadcrumbs.
- Put this mixture in the freezer for about 30 minutes, so that the butter gets cold.
- After 30 minutes, take the butterflour mixture out of the fridge,
- Add grated cheese into the flour mixture, stir to combine.
- Create a well in the centre, whisk buttermilk, sugar, egg yolk, egg and vanilla extract in a mixing jug.
- Pour the wet ingredients into the flourbutter mixture, mix with a fork until there’s no remaining dry ingredients on the bowl.
- Transfer the dough into a floured surface and gently knead until it comes together, adding flour whenever necessary.
- Using a rolling pin, roll it out into a rectangular shape. Fold the dough into thirds, like you would an A4 paper.
- Repeat the above step 2 more times. Total folds will be 3.
- After the 3rd roll, roll it to make it 1 ½ to 2 cm high and use a 2cm cookie cutter to cut the dough, keep kneading and levelling it until all is cut into circles.
- Transfer the scone cut dough unto a baking tray lined with a baking paper, then refrigerate for 30 minutes.
- Take out the tray and brush the scones dough with an egg wash, then bake into the prepared oven for 15 minutes.
- Serve with butter, cheese and jam.
Video
