Although recipes for scones have been handed down for generations, their origin remains unclear. Some historians claim the little cakes from the United Kingdom were named after the ‘Scone’ or Stone of Destiny, where the Scottish Kings were crowned. Others insist its name has less lofty origins, derived from Dutch or German names for ‘fine, white bread’. Still others say the name comes from the Gaelic for a ‘shapeless lump’ or ‘large mouthful’. Traditionally scones can be baked plain, or studded with sweet or savoury ingredients. Inspired by the distinctive flavour of Jarlsberg, the Culinary Institute of Norway brings us this delightfully cheesy recipe.
Preheat your oven to 215 °C. Grease a baking sheet and set it aside. Mix together the flour, baking powder, salt and sugar in a bowl. Add the flakes of butter and grated Jarlsberg and rub these into the flour until it resembles breadcrumbs.
Whisk the egg and egg yolk until frothy and stir in the milk. Add this to the flour mixture and work the dough into a firm ball. Roll it out on a work surface that has been covered in flour to a depth of about 2 cm. Cut into rounds of 5 to 6 cm in diameter with a pastry cutter or glass. Place the scones on the baking sheet, leaving 2.5 cm between them. Whisk the egg white lightly and brush the tops of the dough.
Bake for 15–20 minutes in the middle of the oven. Serve hot with butter.