The lightest and fluffiest cheese scones

These light and fluffy cheese scones will soon replace any old cheese scone recipe that you have been making. No need to rub any butter – in fact, they have no butter in them!

Photo: Philippa Cameron

Ingredients

• 2 cups self-raising flour
• 2 cups grated cheese (save a little to sprinkle on top)
• 1 egg
• cold water (just less than 250 ml)
• salt and pepper

Method

Preheat your oven to 200 degrees.

Place the self-raising flour into a medium-sized bowl.

Add (nearly all) the cheese and salt.

Break an egg into a measuring cup and fill to the 250ml mark with cold water. Use a fork to gently whisk the egg and water.  

Pour the wet ingredients into the dry ingredients. Use a dough whisk or knife to bring the dough together to form a ball.If it is looking a little sticky.  Don’t worry.

Sprinkle flour over a clean surface and tip the dough onto it.  Roll the ball around until it is soft to touch but is no longer sticky. Use your hands to gently apply pressure and pat out a square shape (about 3cm in height).

Use a sharp knife to cut into 9 large scones (3×3 grid) or 12 smaller scones (4×3). Place onto an oven tray quite close together – leaving a gap no more than 1cm.

Sprinkle with a little cheese to top.

Cook for 15-20 minutes.