Cheese and herb kefir scones

Prep Time 15

Cook Time 15

Total Time 30

Servings pieces

Print the recipe

Ingredients

▢ 250 g all-purpose flour Extra flour for dusting the work surface.
▢ 2 tsp baking powder Level each spoonful.
▢ 2 tsp caster sugar
▢ ½ tsp salt
▢ 90 g unsalted butter Cold, cut into cubes; extra melted butter for brushing.
▢ 100 g mature cheddar Grated.
▢ 20 g mixed fresh herbs Basil, parsley and chives, about 2 handfuls; finely chopped.
▢ 150 ml plain milk kefir Use cold.

You will need

Oven
Baking tray and baking paper
Large mixing bowl and spatula
Kitchen scale and measuring spoons
Measuring jug
Grater
Knife and chopping board
Pastry brush and cooling rack

Instructions

Preheat the oven to 220°C (425°F) with the fan off.
Line a baking tray with baking paper.
Mix the flour, baking powder, sugar and salt together in a large bowl.
Rub the cold butter cubes into the flour mixture with your fingertips until it looks like fine breadcrumbs.
Stir in the cheddar, herbs and kefir with a spatula, stopping as soon as the mixture forms a soft dough.
On a floured surface, pat the dough into a square 3 cm thick. Cut into four pieces, stack them and gently press flat; repeat the cutting, stacking and flattening once.
Pat the dough into a rectangle 3 cm thick and cut into eight equal pieces. Arrange on the tray, leaving gaps between them.
Brush the tops with a little melted butter.
Bake for 12–15 minutes, until the scones have risen and the tops are golden.
Transfer to a cooling rack and let cool slightly.

Storage and safety

Scones are best eaten on the day they are baked. To freeze, let them cool completely, wrap individually and seal in a freezer bag. Freeze at −18°C (0°F) or below and eat within 3 months for the best quality. Thaw overnight in the refrigerator, then warm in the oven before serving.