It’s true what they say, sometimes it’s the simple things that are best. So when I’m trying to get cosy on a winter day with a bowl of soup, I’d much rather a cheese scone with it than some sort of fancy bread that takes hours to make. Here’s my recipe for delicious cheese scones in half an hour.
For 8 medium scones you’ll need:
- 225g self raising flour
- pinch of salt
- pinch cayenne pepper
- 1 teaspoon baking powder
- 55g butter
- 120g cheddar cheese, grated
- 100ml milk
Preheat your oven to 200 C, or slightly less for fan ovens. Sift the flour, salt, pepper and baking powder into a bowl, and lightly mix together. Cut the butter into cubes, or if it’s very cold grate it into the dry ingredients, and rub everything together until it resembles breadcrumbs. Sprinkle in 100g of the cheese and lightly rub it in.
Make a well in the centre of the mixture, and pour in some of the milk – not all of it right away as you don’t want it too wet. Mix it together with a blunt knife, and add more milk if needed to get a fairly soft but firm dough. You should have some left over to glaze the scones.
Lightly flour a surface and roll the dough out lightly until it’s even and about 2cm thick. Cut them out with a cutter of your choice (mine was about 5cm in diameter), and place the scones on a tray lined with baking paper. You can re-roll the off cuts once to get more scones.
Lightly brush each scone with a little of the leftover milk and sprinkle with the remaining grated cheese, and pop them in the oven for about 10-15 minutes, so they look golden brown.
And that’s it! These smell absolutely amazing as they bake – I can’t resist tearing them open and spreading with butter right away.