This little recipe is quick and easy, can be done an hour before tea and only takes 30 minutes from start to cooked! Eat within a few days, keeping them in an air tight tin, they will of course be best on the day of baking. Gorgeous warm with fresh butter!
Makes: 8 cheese scones
240g self raising flour
40g soft butter
1 pinch salt
110g mature Cheddar cheese (extra for sprinkling on top)
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Into a large mixing bowl sift in the flour then add the butter and rub together until the mixture resembles breadcrumbs. Stir in the salt and cheese followed slowly by the milk.
Turn the mixture out onto a floured surface and knead into a soft dough. Lightly push down the dough to a thickness of about 2cm. Cut into squares or rounds with a scone cutter or knife and place on floured baking tray. Sprinkle a pinch or two of cheese on top of each scone.
Bake in the preheated oven for 15 minutes until risen and golden brown. Remove from the oven and serve warm or allow to cool on a cooling rack.