Light and fluffy, these delicious cheese scones are best eaten warm from the oven. Good with soup or just by themselves.
The dough will take between 3/4 and 1 cup (190 - 250ml) of milk, but you probably won't need a whole cup. You cut the scones into 8 big ones, or 12 small scones.
Brilliant recipe, better than I've had made for me or bought anywhere!! Fresh is best!!! - 09 Aug 2010
Nice scones in terms of lightness, but needs a touch more salt & mine needed around 15-16 mins in the oven - 31 Jul 2012
- 11 Jul 2012