Waitrose

Basil and goats' cheese scones

Ingredients

130g unsalted butter, chilled and cubed
500g self-raising flour, sifted, plus extra for rolling
1½ tsp sea salt flakes
300ml whole milk, plus extra for glazing
200g English goats’ cheese
2 x 25g packs basil, leaves torn

Method

1. Preheat the oven to 220˚C, gas mark 8. In a large bowl, rub the butter into the flour until it resembles fine breadcrumbs (or whizz in a food processor), then add the salt and a good grind of black pepper. Mix in the milk with a cutlery knife until the dough starts to come together, then crumble in the goats’ cheese and most of the basil.

2. Knead the dough briefly, until smooth; don’t overwork it. On a lightly floured surface, roll the dough out to 2cm-thick, then cut out 12 scones using a 7cm pastry cutter; transfer to a parchment-lined baking tray.

3. Brush the tops with a little milk and bake for 15-18 minutes, until golden and risen; allow to cool on a wire rack. Serve the scones warm, with a spoonful of peach chutney and topped with the reserved basil leaves, if liked, or simply spread with salted butter.

Basil and goats' cheese scones
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes 30 minutes

Makes: 12

Nutritional Info

Typical values per serving:

Energy 1,260kj
301kcals
Fat 15.4g
Saturated Fat 9.8g
Carbohydrate 32.8g
Sugars 1.7g
Protein 7.8g
Salt 1.2g
Fibre 1.3g

Per scone

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4 stars

Average user rating Based on 11 ratings

This recipe was first published in Wed Aug 12 10:08:00 BST 2015.