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Vintage cheddar scones

  • 0:25 Prep
  • 0:15 Cook
  • 15 Servings


  • Melted butter, to grease
  • 450g (3 cups) self-raising flour
  • Pinch of salt
  • 60g butter, chilled, chopped
  • 70g (2/3 cup) coarsely grated Bega Strong & Bitey vintage cheddar
  • 1 tablespoon fresh lemon thyme leaves
  • 375ml (1 1/2 cups) buttermilk
  • Quince paste, to serve


  • 1
    Preheat oven to 220°C. Lightly brush a baking tray with melted butter to grease.
  • 2
    Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the cheddar and thyme.
  • 3
    Add the buttermilk and use a round-bladed knife in a cutting motion to mix until just combined. Use your hands to bring the dough together in the bowl.
  • 4
    Turn dough onto a lightly floured surface. Knead gently until smooth. Use the palm of your hand to flatten until about 2cm thick. Use a round 5.5cm-diameter pastry cutter to cut 15 discs from the dough. Place, about 1cm apart, on the prepared tray. Bake for 12 minutes or until scones are golden and sound hollow when tapped on top. Set aside to cool slightly. Serve with quince paste.

Source: taste.com.au


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