ST201904

Ploughman’s scones

CHEESY SCONES FILLED

WITH CHEESE... NOTHING

WRONG WITH THAT

Makes 10–12

225g self-raising flour, plus

extra to dust

1 tsp baking powder

55g butter, cubed

125g cheddar, grated

60ml milk, plus extra to glaze

TO SERVE

Cheddar cheese

Branston pickle

1 Preheat oven to 200C/Fan 180C/

Gas 6 and line a baking sheet with

baking parchment.

2 Sift the flour, baking power and

a pinch of salt into a bowl. Add the

butter and rub with your fingertips

until you have a breadcrumb mixture.

3 Gently mix in 100g grated cheese,

make a well in the centre, then pour

in the milk slowly, mixing until you

have a soft but firm dough.

4 Dust the work surface with flour and

roll the dough to about 2cm thick.

Using a 5cm cutter, cut out your

scones, re-rolling and cutting the

remaining dough, until it’s all used.

5 Place the scones on the baking tray,

brush with milk and sprinkle with the

remaining grated cheese. Bake for

12–15 mins or until golden brown.

Leave to cool on a rack, then serve

with slices of cheddar and pickle.

26

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