A spin on the classic British tea time delight.
Ingredients:
- 225g self-raising flour
- A pinch of salt
- 100g mature cheddar and a bit extra for topping the scones, grated
- 1 tsp baking powder
- 55g butter, cubed
- 80ml milk plus extra for glazing
Tools
- Large bowl
- Dough roller
- Round cooking medium cutter
- Brush
Method:
- Preheat oven to 200°/180°F/Gas 6.
- Sift together flour, salt and baking powder into a large bowl.
- Add the butter to the bowl and combine with your fingertips so the mixture resembles a breadcrumb texture.
- Sprinkle in the cheese and ensure it’s evenly distributed.
- Create a well in the centre of the mixture, pour in enough milk to form a dough like texture.
- Lightly cover your work surface with flour and roll out the dough so it’s approximately 2cm thick.
- Using a medium sized cutter, cut into 6 pieces or more, depending on the desired size.
- Brush the top of the scones with milk and sprinkle a handful of cheese on top of each one.
- Place in the oven and bake for 10-15 minutes until the scones look golden and well risen.
