Catherine Fulvio – Ireland’s premier chef, owner of the Ballyknocken Cookery School and Trafalgar Be My Guest host – is here to help you cook up some tasty farmhouse food. Follow Catherine’s cheese scone recipe and sit back, relax and dream of Ireland.
GET INSPIRED: Visit Ballyknocken House, Farm & Cookery School with Trafalgar
Easy scones recipe
2 tbsp butter (for frying)
60g leek, very finely sliced
225g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tbsp sugar
50g butter, cold, cut into pieces
50g grated Irish cheddar cheese
150g natural yogurt
½ tsp fresh thyme
How to make the perfect farmhouse food
Preheat the oven to 250˚C/ Fan 220 ˚C / 400˚F / Gas 6
Heat the butter in a frying pan and cook the leek for 5 minutes until soft, without browning. Remove the leek and place on kitchen paper to absorb the excess butter.
Sieve together into a large bowl the flour, baking powder, bicarbonate of soda, salt and sugar. Then rub in the butter.
Stir in the leek together with the cheese and thyme.
Mix in the yogurt but keep a little back and only add it if the mixture is very dry – the dough should be a bit sticky but not wet.
Transfer to a floured surface and lightly knead for a few seconds. Pat it out until it is about 2½ cm thick. Using a pastry cutter cut out 5 cm (2 inch) rounds and place on a lined or floured baking tray, glaze with egg and put in the oven.
Bake for about 12 minutes until risen and browned on top.
Have you made this traditional farmhouse food recipe? Let us know how your cheese scones turned out in the comments below!