Cheese Scones
INGREDIENTS
200g plain flour
4tsps baking powder
50g butter, cut in small cubes
25g oats
100g grated cheese
150ml milk
METHOD
Preheat the oven at 200°C.
Dust a large baking tray with flour.
In a large bowl, add flour, baking powder and mix.
Add cubed butter and using your fingers mix until it resembles fine breadcrumbs.
Add oats and 1/3 of the grated cheese and mix using a fork.
Stir in most of the milk and stir to form a soft slightly sticky dough –if it feels like is still too dry add a bit more milk.
Lightly dust the worktop with flour, place the dough in the middle and lightly dust the top with flour too.
Lightly flatten the top with your hands or using a rolling pin if available. The dough should be between 2-3cm thick.
Press a plain cutter or an upturned cup into the dough to cut out rounds.
Gather the off-cuts, form into a ball of dough and repeat steps 7 and 8 until you have no dough left.
Transfer the dough rounds to the prepared baking tray.
Brush the top of the scones with some milk and sprinkle with the rest of the grated cheese.
Bake for 12-15 minutes until golden brown.
SUGGESTIONS
You can add a pinch of cayenne pepper or mustard powder to the scone mix for a lovely little twist.
Herbs like chopped chives or thyme will work well with the cheese too.
Turn them into bacon and cheese scones by adding chopped cooked bacon to the mix in step 5. You can also add some finely chopped onion for cheese and onion scones.
Give them a Mediterranean twist with some chopped black olives or some chopped sundried tomatoes, seriously delicious!
Cheese scones can be stored at room temperature in an airtight container for up to 2 days. You can also freeze them, make sure they are cool, wrap them well and they will keep in the freezer for a couple of months. Defrost them thoroughly before using them. I would also recommend warming them up a little bit in the oven (or microwave) before serving them.