4 1/2 cups (450 g) 1 lb self-raising flour
2 level tsp (10 ml) baking powder, pinch of salt
3/4 stick (6 Tbsp) 75 g butter
125 g (4 oz) mature Cheddar cheese, finely grated
about 300 ml (1/2 pint) milk
2 level tsp (10 ml) baking powder, pinch of salt
3/4 stick (6 Tbsp) 75 g butter
125 g (4 oz) mature Cheddar cheese, finely grated
about 300 ml (1/2 pint) milk
method
1. Sift the flour, baking powder and salt together Into a bowl, then rub in the butter. Add half the cheese and bind the mixture with milk.
2. Roll out on a floured work surface to 1 cm (1/2 inch) thick. Cut rounds with a 7.5-cm (3-inch) cutter and remove the centres using a 3.5 cm (1 1/2 inch) cutter.
3. Lightly knead trimmings, including the 3.5 cm (1 1/2inch) rounds, and roll. Cut out more scone rounds with a hole until all the dough is used.
4. Twist each ring to form a figure of eight and place well apart on buttered baking sheets.
5. Glaze scones with milk and sprinkle over the remaining cheese.
6. Bake in the oven at 220°C (425°f) mark 7 for about 1 2 minutes, until well risen and golden brown. Serve warm or cold on day of baking.
2. Roll out on a floured work surface to 1 cm (1/2 inch) thick. Cut rounds with a 7.5-cm (3-inch) cutter and remove the centres using a 3.5 cm (1 1/2 inch) cutter.
3. Lightly knead trimmings, including the 3.5 cm (1 1/2inch) rounds, and roll. Cut out more scone rounds with a hole until all the dough is used.
4. Twist each ring to form a figure of eight and place well apart on buttered baking sheets.
5. Glaze scones with milk and sprinkle over the remaining cheese.
6. Bake in the oven at 220°C (425°f) mark 7 for about 1 2 minutes, until well risen and golden brown. Serve warm or cold on day of baking.
serving amount
makes about 14
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