Cheddar cheese scone: My mini sandwich scone.

Life can have a little pleasure, ^^. Well I mean how about a scone sandwich that takes less time to make than going out to buy a bread. Plus this one is very tasty too.

Today, I take a short-cut, using my food processor, which help me to prepare it quicker and easier (the only down side is I have to wash the machine too, not only my hand). But using it will ensure you that you will get good scone, and for the people who're new to scone making, you don't have to be afraid about over working the dough. Because the moment that you process the flour and butter together, the fat in the butter will cover the flour and prevent it to form the gluten when adding the liquid. Anyway, you have to remember that using only cold fat is better here, because the fat can be dispersed better, and give you a higher scone. 
When taking the dough out of the bowl, all you have to do is folding it until the top of the dough is smoother (a bit chunky is ok) and you will get soft and beautiful Cheddar cheese scone.
^^ You see that it's easy, right? Making the scone is one of my favorite baking regime, quick and foolproof. This scone can be use as a small buns too, I like to serve it with salad leaves and ham. But I have to tell you it's very delicious on its own too, because it has everything, spiciness and saltiness, well I mean let's go and try this, You will love it.

Cheddar cheese scone

Makes 15 scones

40g ........................ Salted butter, chilled and cubed
275g ...................... Cake flour
1tbsp ..................... Baking powder
75g ......................... Cheddar cheese, grated
200g ...................... Plain yogurt
1 ............................. Egg
1tsp ........................ Whole grain mustard
................................. A pinch of salt
................................. Milk for brushing the top


Preheat the oven to 220 °C
Line one baking sheet with baking paper.

 Mix egg, yogurt, and wholegrain mustard together, set aside.
Put flour, salt and baking powder into a bowl of the food processor, process to combine.
Add the cheese and butter, and process until the mixture resemble bread crumbs.
Pour the egg mixture into the bowl.

 Process until the dough start to form, take the dough out of the bowl.
Fold until the dough is smooth (4-5times).

Cut into 2 1/2inches rounds, and place in the prepared baking sheet. Brush with milk.
Bake for 15 minutes.
Serve it warm with more butter, and filling of your choice.

Cheddar cheese scone: My mini sandwich scone.