Smoky Cheddar Savoury Scones

This week on the blog I'm sharing a great little recipe that I love for breakfast and snacks that's just a little bit different from the usual. Smoky cheddar savoury scones are seriously morish and are just amazing fresh out of the oven, or heated to serve. I love topping mine with extra cheese (because we all know I love cheese!) and some fresh chives or just leaving them plain! 

Scone dough is a little crumbly so don't worry if you can't quite get it to come together. Gently knead the dough just a little so it holds, cut your scones out and re-knead (just a touch!) until you've used it all up! It's not supposed to be smooth on top, so if it looks cracked and dry, it's perfect!

I also love adding extra cayenne pepper but that's just a personal preference, I love anything spicy! I also choose a really rich and bitey vintage cheddar for my scones, it just compliments the smoky paprika so well! 

I hope you guys enjoy this one and please let me know how you go! Happy baking!

Ingredients

1 and 1/2 cups plain flour

3 tsp baking powder

50g butter, cubed and room temperature

1/4 tsp cayenne pepper

1/2 tsp salt

2 tsp mustard powder

1 tbs smoky paprika

100g grated cheddar cheese

100mL milk

Method

Preheat oven to 180 degrees Celsius

In a bowl combine flour, baking powder, cayenne pepper, salt, mustard powder and paprika.

Add butter and rub in between tips of fingers. This will probably take 5-7 minutes. You want the flour mix to resemble grains of sand without any visible lumps of butter.

Then add cheese and combine roughly.

Make a well and add milk. With a knife, begin cutting flour through the milk until it begins to hold. Then using your hands, gently scrunch the dough and knead until just holding together.

Tip out onto a lightly floured surface and bring together in a ball to gently roll out to 3-4 cm thick.

Remembering that it doesn't matter if the dough looks cracked or dry.

Cut out scones using a scone cutter. Place scones on a baking paper lined tray and brush with extra milk.

Bake for 20 minutes until golden. Serve right away or store in an airtight container.