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225g self-raising flour, plus extra for dusting
1 tsp baking powder
50g salted butter, diced
100g extra mature Cheddar, finely grated
150ml milk, plus extra for brushing
1. Preheat the oven to 220ºC, gas mark 7. Stir together the flour and baking powder, then using your fingertips, rub in the butter until it resembles breadcrumbs. Using a table knife, stir in three quarters of the Cheddar and then the milk to make a fairly soft dough.
2. On a lightly floured surface, pat the dough out to a thickness of 2cm and stamp out 5cm-wide rounds. Reuse the trimmings to make a total of 12 scones. Transfer to a non-stick baking sheet, brush lightly with milk and scatter over the reserved cheese. Bake for 10–12 minutes until risen and golden brown. Transfer to a wire rack and leave to cool.
Add texture to these scones with the inclusion of pumpkin seeds. Mix a handful in with the ingredients at the end of step 1.
Typical values per serving:
This recipe was first published in March 2021.
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