Cheesy scones make an amazing afternoon tea, served with slices of apple and a glass of milk. They’re also the perfect accompaniment to soups at dinner time (this one in particular).
But the thing about scones is that they’re best enjoyed right from the oven. Sure they keep fine for a day or two, but they’re never quite as magical as when you eat them steaming and fresh.
So if you have a small family like ours, making a small batch is the answer. This recipe yields enough for six scones, which is perfect for two or three people to eat in one sitting.
- 250g self raising flour
- 1 tsp baking powder
- Pinch of salt
- 50g butter, cubed
- 150ml milk, soured with a squeeze of lemon
- 100g tasty cheese, grated
- Preheat oven to 220°c, and line a small baking tin with greaseproof paper.
- Place flour, baking powder, salt, and butter in food processor, and blitz until it is the texture of sand.
- Add 60g of cheese and milk, and blitz again until the mixture comes together a a dough.
- Place on a floured surface, and gently shape into a rectangle that's 3cm thick. Try not to overwork it, a rough rectangle is better than squashed up, rubbery dough.
- Cut this into six pieces, and place these relatively close together in your lined baking tin.
- Brush with a little extra milk, then sprinkle your remaining 40g of cheese equally over each scone.
- Bake for 12 minutes, until they have risen and begun to brown.
- Serve immediately.
These scones are quick, easy, and extremely satisfying. Just how I like all my food.