Cheese scones

Name: Cheese scones
Total time: 1200 s
Yield: 4 people
Cuisine: British
Ingredients: 225 g self-raising four; I teaspoon baking powder; 1 teaspoon mustard powder; 56 g cold butter from the fridge; Pinches salt and cayenne pepper; 100 g grated cheddar cheese; Milk and grated cheese for glaze/topping

Bellhorse @barbara2017

Simple to make and taste great - these savoury scones go surprisingly well with butter and jam. Best to eat the same day or freeze - they don’t stay fresh for long.

Bellhorse @barbara2017

Simple to make and taste great - these savoury scones go surprisingly well with butter and jam. Best to eat the same day or freeze - they don’t stay fresh for long.

Saved

Ingredients

18- 20 mins

4 people

225 gself-raising four
I teaspoon baking powder
1 teaspoonmustard powder
56 gcold butter from the fridge
Pinchessalt and cayenne pepper
100ml cold milk
100 ggrated cheddar cheese
Milk and grated cheese for glaze/topping
Heat oven to 180 degrees centigrade

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Steps

18- 20 mins

1

Add mustard, salt and cayenne pepper to the flour and then sift into your mixing bowl. Grate cheese into another bowl and in s third bowl cut butter into cubes
2

Add butter to flour mixture and rub in (rub butter and flour between your fingertips) until the mixture looks like dry breadcrumbs.
3

Sprinkle in the cheese and mix gently through the dry mix. Make a well in the centre for the milk.
4

Add to milk slowly until you have a soft, but not too sticky dough
5

Roll out to about 2-3cm thick and cut into rounds. I used a medium cutter but a small cup or glass will also work. Place on a baking tray lined with baking paper.
6

Brush or dab the top of the scones with milk and sprinkle some grated cheese on top.
7

Place in the oven and cook for 15-20 mins (mine were cooked after 17 minutes)
8

Cool and eat with butter (try them with jam too!)