These scones are quick to make and are best eaten warm, spread generously with butter!
Makes 6
225g self raising flour
1tsp baking powder
pinch of salt
55g butter
100g mature cheddar cheese, grated
150ml/5fl oz milk
Heat the oven to 200 degrees. Lightly grease a baking tray.
Mix together the flour, baking powder and salt and rub in the butter until fine breadcrumbs.
Stir in the cheese and then the milk to get a soft dough. Leave a little of the milk for using to brush the top of the scones.
Turn onto a floured work surface and knead very lightly. Pat out to a round 2 1/2 cm thick. Use a 68mm cutter to stamp out rounds and place on the baking tray. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the top of the scones with a little milk. Bake for approx 10 minutes until well risen and golden on top. Cool on a wire rack.
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