Classic buttermilk cheese scones. Delicious served with a bowl of soup spread with butter.
Happy New Year everyone!
Before Christmas I was sent Rachel Allen’s latest cookbook “Coast” from the publishers HarperCollins to review for my blog. I’ve tried a few recipes and I’m absolutely loving the book so far.
The recipes included in the book are inspired by Rachel’s travels along Ireland’s Atlantic Coast.
One of the recipes first to catch my attention was the Buttermilk Cheese Scones recipe. I love anything cheesy and savoury, so this recipe was right up my street!
We first tried the cheese scones a few weeks back before Christmas and I couldn’t wait to make them again and share them with you. I came home from a day at college to find a plate of freshly baked cheese scones made by my mum and sister, just waiting to be devoured. As Rachel mentioned in the book you will watch these scones disappear very quickly.
The next day not a single scone was left.
The cheese scones were really light and fluffy and this is thanks to the buttermilk and the minimal mixing and handling of the dough. We found the cheese flavour developed even more by the next day. I would recommend using strong cheddar cheese for the best taste You could also sprinkle a little extra grated cheese on top of you’d like.
These scones were absolutely divine. I like to serve these both at room temperature or warm with butter. That’s my idea of pure comfort food!
If you’d like to purchase a copy of Coast, visit the HarperCollins website here. I’m really excited to work my way through this cookbook. There are lots more recipes me and my family cannot wait to try out!
(Makes 14)
Ingredients:
450g plain flour (strong white bread flour can be substituted)
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
1 and 1/2 teaspoons salt
1/2 teaspoon cayenne or paprika (optional)
75g butter, chilled and cut into 1cm cubes
100g strong cheddar, grated
350ml buttermilk
Method:
- Preheat oven to 220°C / 200°C Fan / 425°F / Gas Mark 7. Line two large baking trays with parchment paper or silicone baking mats or dust lightly with flour. Set to one side.
- In a large mixing bowl sift together the flour, baking powder, bicarbonate of soda, salt and cayenne. Using your fingertips, rub the cubes of butter into the dry mixture until it resembles fine breadcrumbs and now mix through the grated cheese. Make a small well in the centre and add the buttermilk. Mix with your hands until a soft dough comes together – don’t over mix. You may need to add a few tablespoons extra buttermilk, if your scone dough is too dry.
- Place the scone dough onto a lightly floured surface, using the palm of your hand, spread the dough out until it’s approx 2.5cm high. Using a scone cutter, stamp out 14 scones. Place the scones onto the baking trays and bake for 10 minutes, then turn the oven temperature down to 200°C / 180°C Fan / 400°F / Gas Mark 6 and bake for a further 5 minutes or until the scones are golden and sound hollow when tapped on the base.
- Transport the scones to a wire rack and allow to cool slightly before serving.
- To serve, eat warm or cold spread with butter. We love ours served with sliced Cheddar cheese and hot gooseberry chutney.
These cheesy buttermilk scones are also tasty topped with sliced cheese and a spoonful of your favourite chutney
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yummy, thanks for sharing the recipe! xx lina 🙂
Oh Jess, these look perfect for a morning snack!
I’m sure these scones would disappear just as quickly in my house too! They look so delicious!
Oh they look so good!
These look so perfect, Jess! This would definitely be perfect with some soup during this colder weather!
I can see why they were all gone so soon! Cheese-in-bread is something that’s hard to say no to (especially with such an easy recipe)
The scones look so soft and so good! It’s no wonder they are all gone. Happy New Year Jessica! Have a great 2016 ahead!
These scones look amazing, Jess! I love the cheese in here. I think I could eat this entire batch! Yum!
I LOVE scones, and these cheesy ones look absolutely delicious!
Jessica – these look just beautiful , perfectly baked and golden brown.. these would be just perfect for brunch… lovely post.. Sarah
These scones wouldn’t last very long at my house either. They look divine!
Happy New Year Jessica! I hope you’re having a great one so far and that’s it’s full of delicious food 😀 Like these scones!
That book looks lovely, and these cheesy scones sound marvelous!
Happy new year Jess!! I wish a great year, full of surprises and good things! Love scones and theses cheesee one they must be great! xo
Wow! These look so great. I love scones and will definitely add these to my recipe collection.
Yum! I love scones–add adding cheese sounds even better! 🙂
Just made your cheesy buttermilk scones very light and tasty thanks for sharing
I’m so pleased you enjoyed the recipe, Sarah!
In your ingredients you list – Bicarbonate of Soda (Baking Soda) is this either or 1 tsp of both? Also lists 100g Cheese, but when following how to put ingredients together it states both bicarbonate and baking soda are added, the cheese is not mentioned at all. For any newbies to scone making this could be confusing.
P.s. here in Europe we have baking powder and bicarbonate of soda which is used differently.
Nevertheless I have made them and at the moment they are baking in the oven and looking good.
Hi Patricia – apologies for these errors in the recipe and method. There is 1 teaspoon each of baking powder and bicarbonate of soda in the scone dough. Also, the cheese is added to the dough before the buttermilk – I’ve updated the recipe now so it should all be correct.
Glad you have made the scones, I hope you enjoy the taste! 🙂
Just made these today.
Made 7 bigger scones and adjusted cooking time.
Delicious…