Light and Fluffy Cheese Scone Recipe
The best cheese scone recipe ever. Airy, cheesy and super fluffy cheese scones. Perfect companions for any snack adventure be it small or big!
This flaky, cheese scone with sour cream is best when it’s recently out of the oven but can survive longer if it’s been given a chance. Generally it is made around game nights so no one ever has seen them wondering around longer than that. However, it can last for months -as some tales tell them- but those will show closer resemblance to a brick than to squidgy beer bites. It’s an amazing super bowl cheese scone recipe with plain flour that goes perfect to every occasions. Be it a kids party or a barbecue weekend these scones won’t disappoint ever.
We make these cheese scones with plain flour thus using the properties of gluten to create a spongy, fluffy texture.
Ingredients
- ½ cup / 100ml Milk or water
- ½ oz / 15g Fresh yeast
- 5 cup / 600g Plain flour
- 3 medium Eggs
- 7 oz / 200g Sour cream
- 1 teaspoon / 5g Salt
- 8 tablespoons / 100g Butter
- 7 oz / 200g Cheese (Edam, Gouda, Masdaam)
How to make cheese scones
-
- Knead milk, crumbled fresh yeast, flour, eggs, sour cream, and a pinch of salt.
- Cover the bowl and leave it in a warm temperature place for half an hour to raise. If in doubt check the Knowledgebase for Baking with yeast.
- Prepare the butter that will separate the layers from each other like in a croissant. Take a big enough baking sheet and place the sliced up butter in a 8″ x 8″ / 20cm x 20cm square.
- Pack the butter in by folding the sides of the baking sheet on then turn it upside down.
- Spread the butter into a nice squarish shape with a rolling pin by gently hitting the butter and rolling to all corners.
- Spread flour onto the surface before laying the risen dough on it.
- To prepare the dough for a square shape flattening press the rolling pin on top of the dough vertically essentially creating three bumps.
- Do the same horizontally.
- Flatten the dough with a rolling pin by starting rolling out from the middle of the dough through the corners first into a 10″ / 30cm wide square.
- Place the butter square on top of the flattened dough in a way that the corners do not align with the corners of the dough but point to the middle of the dough’s side.
Alternatively the butter can be spread on top of the dough given that it’s soft enough to be spread. Mind not to apply too much pressure to the dough at this stage as it can stick to the worktop.
- Pack the butter in by folding two opposite corners of the dough into the middle.
Then fold the other two corners in the same way, making it an envelope.
- Fold the dough in half along one side.
- Then fold it into half along the other side as well, essentially creating a small but taller squarish shape.
- Cover it with a clean cloth and leave it rise for another 20 minutes.
- After 20 minutes roll the dough with a rolling pin onto a squarish shape again. The actual shape doesn’t matter much now.
- Flour a round cookie cutter (Size depends on how big or small we want the scones.)
- Cut scones out of the dough and place them on a parchment paper lined baking sheet.
- Place them apart and leave some space between the scones as they are going to grow bigger. Beat an egg and brush it over the top of the scones.
- Grate the cheese and put it on top of each scones.
- Put tray into pre-heated 356°F / 180°C oven for 20-25 minutes. Take cheese scone out when golden brown.
- Serve them fresh but not hot.
- Knead milk, crumbled fresh yeast, flour, eggs, sour cream, and a pinch of salt.
Enjoy!
F.A.Q.
How cheese scones rise?
Cheese scones rise from the added rising agents such as baking powder or yeast. These scones use fresh yeast as a leavening agent which can be a bit trick first but done right provide fabulous results.
Do scones have a lot of sugar?
Most store bought scones contain added sugar but our cheese scones have no added sugar in them at all.
Easy Cheese Scone Recipe - Not Only a Game Night Snack
The best cheese scone recipe ever. Airy, cheesy and super fluffy cheese scones. Perfect companions for any snack adventure be it small or big!
Servings 60
Ingredients
- ½ cup / 100ml Milk or water
- ½ oz / 15g Fresh yeast
- 5 cup / 600g Plain flour
- 3 medium Eggs
- 7 oz / 200g Sour cream
- 8 tablespoons / 100g Butter halved
- 1 teaspoon Salt
- 7 oz / 200g Cheese Edam, Gouda, Masdaam
- 1 piece / 30g Egg yolk
Instructions
- Knead milk, flour eggs, sour cream, crumbled freash yeast and salt in a large bowl.
- Cover the bowl and leave it in a warm temperature place for half an hour to raise. If in doubt check the Knowledgebase for Baking with yeast.
- Prepare the butter that will separate the layers from each other like in a croissant. Take a big enough baking sheet and place the sliced up butter in a 8" x 8" / 20cm x 20cm square.
- Pack the butter in by folding the sides of the baking sheet on then turn it upside down.
- Spread the butter into a nice squarish shape with a rolling pin by gently hitting the butter and rolling to all corners.
- Spread flour onto the surface before laying the risen dough on it.
- To prepare the dough for a square shape flattening press the rolling pin on top of the dough vertically essentially creating three bumps.
- Do the same horizontally.
- Flatten the dough with a rolling pin by starting rolling out from the middle of the dough through the corners first into a 10" / 30cm wide square.
- Place the butter square on top of the flattened dough in a way that the corners do not align with the corners of the dough but point to the middle of the dough's side. Alternatively the butter can be spread on top of the dough given that it's soft enough to be spread. Mind not to apply too much pressure to the dough at this stage as it can stick to the worktop.
- Pack the butter in by folding two opposite corners of the dough into the middle. Then fold the other two corners in the same way, making it an envelope.
- Fold the dough in half along one side.
- Then fold it into half along the other side as well, essentially creating a small but taller squarish shape.
- Cover it with a clean cloth and leave it rise for another 20 minutes.
- After 20 minutes roll the dough with a rolling pin onto a squarish shape again. The actual shape doesn't matter much now.
- Flour a round cookie cutter (Size depends on how big or small we want the scones.)
- Cut scones out of the dough and place them on a parchment paper lined baking sheet.
- Place them apart and leave some space between the scones as they are going to grow bigger. Beat an egg and brush it over the top of the scones.
- Grate the cheese and put it on top of each scones.
- Put tray into pre-heated 356°F / 180°C oven for 20-25 minutes. Take cheese scone out when golden brown.
Notes
Enjoy the night or picnic whilst nibbling on this delicious snack.
Pin now, Enjoy later!
This gonna be just perfect for today’s football game!
I followed recipe exactly but when I took them out of the oven they were completely flat as a pancake what a waste of ingredients won’t be using again
Really sorry to hear that it didn’t turn out to be right. It seems that the yeast has gone bad and didn’t raise the dough. Sadly, this happens sometimes but we can make sure the yeast is working as it should by proofing it. Here are a couple of useful tips for baking with fresh yeast: https://www.suncakemom.com/knowledgebase/how-to-bake-with-yeast/
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