Anyone that cooks will know when something not only turns out right but exceeds your own expectations, it fills you with so much joy. A cheese scone recipe are pretty abundant but these richly cheese-y Cheddar and Red Leicester scones with even more cheese sprinkled on the top, are magnificent. A range of spices really amplified the savoury flavour. Gorgeous for lunch or as a side with chilli or a tasty stew. Puffy, golden and delicious, you couldn’t ask for more.

Cheddar and Red Leicester cheese scones

Ingredients

450g self-rising flour

90g unsalted butter

1 ½ tsp baking powder

250ml milk

3 tsp mustard powder

¼ tsp salt

¼ tsp nutmeg

1 tsp smoked paprika

¼ tsp turmeric

½ tsp pepper

110g Cheddar cheese

140g Red Leicester cheese

(additional 40-50g grated Red Leicester cheese to sprinkle on the top of each scone before baking)

Makes 12 scones

Method for the cheese scone recipe

Pre heat the oven to 220°C or 200°C fan/Gas Mark 7.

Grease 2 baking trays.

Grate the Cheddar and Red Leicester and leave to one side.

Measure out the dry ingredients (self-rising flour, baking powder, salt and spices) and sieve them into a large bowl.

Add cubes of cold butter to the mix and rub together with your thumb and finger tips until you have a mixture that looks like coarse breadcrumbs.

Add in the grated cheese and stir with your hands to combine.

Gradually add the cold milk until the scone dough comes together. You don’t want it to be too wet, just enough that the dough comes together nicely and feels moist and soft. Lightly bring the scone dough together with your hands, do not knead the mixture otherwise the scones will become tough.

Flatten the dough onto a lightly floured surface about an inch thick. Using a cutter about 7cm in diameter, dip it into some flour and then cut out each scone, avoid twisting the cutter as you take the scone out of the cutter, otherwise this will stop the scone rising straight. Flouring the cutter makes it easier for the dough to come out.

Place the scones onto the greased baking trays. Brush each scone with milk and then top with some Red Leicester cheese.

Bake nearer the top of the oven for 9-11 minutes until the scones are golden and puffed. The scones should also be lightly golden on the bottom. Turning the tray about ¾ way into the cooking time.

Place the scones onto a wire rack to cool.

Looking for something sweet? Why not try my Maple chai scones. For cosy autumn days or for a vegan option these are hard to beat Vegan chocolate peanut butter scones

Delicious magazine have loads of cheese recipes to choose from too.

Looking for another cheese scone recipe? The National Trust has a very good one.