CAKE BY THE OCEAN

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