Indulge in some cheese scones for afternoon tea or as part of a picnic. They’re also great served alongside soups and you can freeze them for later use
Prep:15 mins
Makes 5-6
225g self-raising flour, plus extra for dusting pinch of saltpinch of cayenne pepper1 tsp baking powder55g chilled butter, cut into cubes120g mature cheddar, grated 90-100ml milk, plus 1 tbsp for glazing
STEP 1Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.STEP 2Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.STEP 3Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.STEP 4Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.STEP 5Bake in the oven for 15-20 mins or until golden brown and cooked through.
