Wednesday, 25 January 2012

Cheddar scones


  • 200g self-raising flour , plus a little more for dusting
  • 50g butter , at room temperature
  • 25g porridge oats
  • 75g grated cheddar , plus extra for topping (optional)
  • 150ml milk

  • avocado , soft cheese, ham, cucumber, cress

  1. Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk - if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
  2. Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds - try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.
  3. Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.