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Cheesy garlic scones
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• 1 bulb British garlic (or standard garlic)
• 1⁄2 tsp sunflower oil
• 70g unsalted butter, chilled
• 70g Essential Cheddar
• 300g self-raising flour, plus extra for dusting
• 2 tsp caster sugar
• 1⁄2 tsp salt
• 1⁄4 tsp ground black pepper
• 100g buttermilk
• 1 large egg, lightly beaten
• 1⁄2 x 25g pack chives, chopped
1. Heat the oven to 200oC, gas mark 6, and line a large baking tray with baking parchment. Cut the top off the garlic bulb so that the cloves are visible. Put it on top of some foil, drizzle the oil on top and close the foil, sealing the garlic inside. Roast for 30 minutes.
2. Meanwhile, cut the butter into small cubes and put back in the fridge. Coarsely grate the cheese. Let the garlic cool slightly, then break open the bulb and press out the soft garlic flesh into a bowl, leaving the skin behind. Mash the cloves with a fork; set aside. In a large bowl, mix together the flour, sugar, salt and pepper. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs. Stir in the cheese.
3. In a small bowl, whisk the buttermilk with most of the egg (reserve some for glazing). Add the mashed garlic and chives. Use a table knife to roughly mix into the dry ingredients. Slowly add 1-2 tbsp water and bring the mixture together, making sure you handle it as little as possible.
4. Sprinkle some flour on a clean work surface, then pat out the dough on it with your hands, until 2.5cm thick. Use a 6cm round cutter to cut out 12 circles, reforming any scraps. Put the dough circles on the prepared tray and brush with the remaining beaten egg. Bake for about 15 minutes, until golden. Allow to cool slightly on a wire rack before serving warm with salted butter, if liked. These will keep in an airtight container for up to 3 days.
Typical values per serving: