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Fantastically fruity Cheddar scones
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200g self raising flour, plus a little more for dusting
60g butter, diced, at room temperature
75g Dorset Cereals Fantastically Fruity Roasted & Toasted Muesli
75g essential Waitrose Farmhouse Mature Cheddar, grated
150ml semi-skimmed milk, plus extra for brushing
1. Preheat the oven to 200°C, gas mark 6. Place the flour in a large bowl then rub in the butter. Stir in the muesli, cheese and then the milk and bring together to make a soft dough.
2. Lightly dust the surface with a little flour then roll out the dough to a 2cm thickness. Using a 6cm plain cutter, firmly stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly. Reroll the trimmings and stamp out more.
3. Transfer to a non-stick baking sheet, brush lightly with milk and bake for 12–15 minutes until well risen and golden. Cool on a wire rack and serve just warm or at room temperature.
Any leftover scones are delicious split, toasted and buttered the following day.
Typical values per serving:
This recipe was first published in May 2012.