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    CAKE BY THE OCEAN

    Dec 30, 2019 6 minutes
    Recipes, photography and styling OLIVIA GALLETLY

    Three-cheese Scones

    Feed a crowd with these fantastically cheesy and soft scones. Scones are best eaten on the day they’re made although they will freeze really well; just defrost and warm in the oven for 3-5 minutes at 180°C.

    450 grams plain flour
    5 teaspoons baking powder
    ½ teaspoon salt
    125 grams chilled butter, cubed
    150 grams vintage cheddar cheese, grated, plus extra to top
    100 grams gruyère, cut into 1cm cubes
    60 grams parmesan, grated
    ½ teaspoon garlic powder
    1 pinch cayenne pepper
    200ml cream, plus extra to top
    170ml milk

    EQUIPMENT: Grease 2 baking trays and line with baking paper.

    Preheat the oven to 210°C.

    Place the flour, baking powder, salt and butter in a food processor and blitz to a fine crumb.

    Tip into a large bowl and mix in the cheeses, garlic powder and cayenne pepper. Make a well in the centre and

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