Cheese Scone 芝士司康
外層酥香、內裡鬆軟的芝士司康，是我最愛的鹹味烘焙之一。只需 15 分鐘準備，就能焗出滿室芝士香氣。Golden, fluffy cheese scones — crisp on the outside, soft inside, and wonderfully savoury. Ready in just 15 minutes of prep.
Ingredients
- 250 g 自發粉 Self-raising flour
- 50 g 牛油 Butter (冷藏切粒 chilled & cut)
- ¼ teaspoon 鹽Salt
- 100 g 成熟芝士 Mature Cheddar cheese (一半拌入麵糰，一半灑面用)
- 120 ml 牛奶 Milk
- 1 no. 雞蛋 Egg（打散 beaten)
- little 黑胡椒 Black pepper
- ½ teaspoon 甜椒粉 Paprika
Instructions
- 預熱焗爐 至 200°C（風爐 180°C），焗盤鋪牛油紙。
- 搓粉： 將自發粉、鹽、黑椒及甜椒粉混合，加入冷牛油，用指尖搓成麵包糠質地。
- 加入芝士： 拌入一半芝士絲。
- 製作麵糰： 加入牛奶及蛋液，用刀或匙輕輕拌成柔軟麵糰（不要過度搓揉）。
- 整形切割： 輕壓成約 2.5cm 厚，用圓形模具或刀切出。
- 掃面灑芝士： 掃上牛奶，灑上剩餘芝士絲。
- 焗烤： 入爐焗約 15–20 分鐘，至表面金黃、底部微脆。
- 放涼享用： 移至網架放涼，趁溫熱享用最香。
- Preheat oven to 200°C (180°C fan). Line a baking tray with parchment paper.
- Mix flour, salt, black pepper and paprika. Rub in cold butter with fingertips until crumbly.
- Stir in half of the grated cheese.
- Add milk and beaten egg. Mix gently to form a soft dough — don’t overwork it.
- Flatten dough to about 2.5cm thick and cut into rounds or triangles.
- Brush with milk and sprinkle with cheese.
- Bake for 15–20 minutes until golden on top and lightly crisp underneath.
- Cool slightly on a wire rack. Best enjoyed warm.
Video
Notes
Yves Tips!
-
The secret to good scones is keeping everything cold.
製作 Scone 的關鍵是所有材料要夠冰凍。 -
If you live in a warm climate (or have naturally warm hands!), chill the flour and mixing bowl in the fridge before starting.
如果身處熱的地方或體溫偏高，可將麵粉連器皿放入雪櫃冷藏備用。 -
Butter should be cold and diced. If it softens after cutting, pop it back in the fridge for a few minutes.
牛油要夠凍，切粒備用；若切完變軟，放回冰箱稍冷凍。 -
For savoury cheese scones, add a little spice for depth. I prefer paprika instead of mustard powder — or simply a touch of black pepper.
做鹹味芝士 Scone 時，可加少量香料提味；我喜歡用甜椒粉代替芥末粉，或只用黑胡椒。 -
When rubbing butter into the flour, use only your fingertips (not palms) to keep the butter from melting.
當麵粉與牛油搓成粉末時，只用指尖，不用手掌，避免牛油過熱融化。