I would like to make a cheese scone out of my classic scone recipe. Recipe as follows:
450g self-raising flour
100g frozen butter, grated into flour
Milk to make 300 ml
Mix wet into dry, flatten and cut into rounds, bake at 180C for 20 min.
I would like to add cheese to this recipe. 50g - 100g of cheese (really cheese-y!). I will also perhaps reduce the sugar for more of a savoury flavour. I would add the cheese to the dry before mixing with the wet.
Since I'm increasing the dry volume, I'd normally change the wet too, but cheese doesn't really absorb moisture. Do I still need to add more liquid? Also, now I'm practically doubling the amount of fat in this recipe. How will that affect things?