Aaaah, classic cheese scones, what is there not to love about these lovely treats?! They are quick, easy to make and last a few days, if kept in an air tight container. But chances are, they won’t last that long!
If you want to add something more, you can chop in some fresh rosemary or sage, and of course the scones can be eaten on their own, or with a big bowl of soup – your choice!
Makes 8 Scones
225 grams self raising flour
Pinch of Salt
1 tsp baking powder
75 mls milk
75 mls buttermilk/low fat yoghurt
65 grams unsalted butter
100 grams mature cheddar cheese, grated
Milk, for brushing
Preheat the oven to 180C. Start by adding the flour, baking powder and salt into a medium bowl. Add the butter, and rub this into the flour, until breadcrumbs have formed.
Next add the grated cheddar cheese, and stir this thoroughly into the flour-butter mix, until evenly distributed.
Finally add the milk and buttermilk, and using a spoon, gradually blend the liquid into the flour-butter mix, until a dough has formed. Be as gentle as possible when doing this, just to make sure you don’t toughen the dough.
Flour your work surface, and place your dough on top. Shape your dough into the shape of a flattened disk, about 6 inches wide. Cut the disk into 8 triangles. Gently brush the top of your scones with milk, and if you like, you can also add a touch more grated cheese.
Bake the scones for 25-30 minutes, on the middle shelf of the oven. Enjoy!