Cheese scones with sour milk


Votes: 16

How to Make Cheese Scones with Sour Milk
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Time: 1 hour.
Complexity: easily
Quantity: 8 scones


Cheese scones with sour milk - a detailed recipe.



The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:


  • 2 cups wheat flour, plus a little more if needed
  • 1 tbsp. baking powder
  • 1.5 tsp coarse salt
  • 165 g cold butter, diced
  • 1/2 cup chilled sour milk
  • 1 cold egg, category SV
  • 1 cup grated very sharp cheddar cheese
  • 1 egg beaten with 1 tbsp. water or milk
  • Sea salt (optional)



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Cooking the dish according to the recipe:


  1. Preheat oven to 220°C.

    Place 2 cups of all-purpose flour, baking powder, and salt in the bowl of an electric mixer fitted with a pastry hook. Turn the mixer to low speed, add the butter, and beat until crumbly, with pea-sized pieces of butter.
  2. In a small measuring cup, combine the buttermilk and eggs and lightly beat with a fork. With the mixer on low speed, quickly fold the buttermilk mixture into the flour mixture and mix. In a small bowl, combine the cheddar with a small handful of flour and, still with the mixer on low speed, fold the cheese into the dough. Mix briefly.

  3. Place the dough on a well-floured surface and knead briefly, about 6 times. Roll the dough into a 25 x 13 cm rectangle.

    Using a sharp, floured knife, cut the dough in half lengthwise, then crosswise 4 times to create 8 rectangles. Place them on a parchment-lined baking sheet.

    Brush the top with egg wash, sprinkle with salt (if using), and bake for 20-25 minutes, until the top is golden brown and the cookies are set. Serve hot or warm.





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