Quick and easy to make Cheese Scones are ideal for lunch or tea. For best results use a tasty, vintage or mature cheddar. Cheese scones make a great accompaniment to a bowl of soup or served simply with lashings of butter or cream cheese.
- 225g Wessex Mill Self Raising Flour
- 25g salted butter
- 1 tsp baking powder
- 100g cheddar cheese
- 1 egg
- 100ml milk
- plus flour, for dusting
- plus milk, for brushing
- 2 x mixing bowls
- 1 baking tray
- plus round biscuit cutter or small cup
220°C, Fan 200°C, 400°F, Gas 6
Pre-heat the oven.
Dust a baking tray with flour or insert a baking liner.
Weigh out the flour and butter. Gently rub the butter into the flour until it gives the appearance of breadcrumbs.
Stir in the baking powder.
Grate the cheese and set aside a tablespoon of cheese for later.
Stir the rest of the cheese into the mixture with a knife.
Crack the egg into a measuring jug, add the milk and whisk together for a few seconds.
Pour the eggy milk into the flour, stirring to form a slightly sticky dough.
Dust the kitchen surface with flour, put the dough in the middle and dust it with flour.
With your hands, gently flatten the dough until 3cm/1¼” thick.
Using a round biscuit cutter or small cup press circles into the dough.
Transfer the dough circles to the baking tray.
Brush a little milk over the top of each scone and place a few gratings of the reserved cheese on each
Bake until golden brown, about 15-20 minutes.