Cheese scones go well with soup to replace bread rolls, filled with ham, chutney and more cheese, or even toasted with lashings of butter. Scones are always best served on the day they are made.
Cheese Scones
Cheese scones go well with soup to replace bread rolls, filled with ham, chutney and more cheese, or even toasted...
Ingredients
| 225g | organic plain flour |
| 1tsp | Steenbergs baking powder |
| ½tsp | Steenbergs natural sea salt |
| 30g | grated cheese (strong) |
| 30g | organic butter |
| 130ml | organic milk (add more if required) |
| 1 | egg for glazing |
Method
- Pre-heat the oven to 220°C / 425°F, then lightly organic flour a baking tray. Sift the organic flour with the other powder ingredients. Rub the butter with the flour until the mixture resembles breadcrumbs.
- Make a deep well in the flour, pour in the liquid and mix to a soft doughy texture with your hands. Add grated cheese and knead into the dough very lightly until it is just smooth. Roll out the dough into 2½cm balls then squash down. Brush the scones with the beaten egg.
- Bake in oven for 7 minutes or until well risen and brown. Leave to cool. Serve with butter.
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