2 cups (225 g) self-raising flour
1/2 stick (2 oz) 50 g butter
2/3 cup (150 ml) 1/4 pint milk and water, mixed
milk, for brushing
3 oz (75 g) grated mature Cheddar cheese
salt and pepper
1/2 stick (2 oz) 50 g butter
2/3 cup (150 ml) 1/4 pint milk and water, mixed
milk, for brushing
3 oz (75 g) grated mature Cheddar cheese
salt and pepper
method
1. Heat the oven to 425°F (220°C) gas mark 7. Lightly grease a baking tray.
2. Measure the flour into a howl. Cut the butter into small pieces, then rub into the flour until the mixture resembles fine breadcrumbs.
3. mix in the cheese and Stir a good pinch of salt and pepper to taste, Mix in enough of the milk and water to give a soft dough.
4. Turn out on to a lightly floured surface and roll out thickly. With a plain cutter, cut into 1 1/2 inch (4 cm) rounds.
5. Arrange on the tray, brush the tops with a little milk and bake in the oven for about 10 - 15 minutes, until well risen and golden brown. Cool on a wire rack.
Split open the scones and serve with butter.
2. Measure the flour into a howl. Cut the butter into small pieces, then rub into the flour until the mixture resembles fine breadcrumbs.
3. mix in the cheese and Stir a good pinch of salt and pepper to taste, Mix in enough of the milk and water to give a soft dough.
4. Turn out on to a lightly floured surface and roll out thickly. With a plain cutter, cut into 1 1/2 inch (4 cm) rounds.
5. Arrange on the tray, brush the tops with a little milk and bake in the oven for about 10 - 15 minutes, until well risen and golden brown. Cool on a wire rack.
Split open the scones and serve with butter.
serving amount
makes 15
rate this recipe
9.0
out of 10
2 users have helped to rate this recipe.
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
