A simple recipe today for cheese scones, perfect for afternoon tea in autumn.
- 8 oz self-raising flour
- 2 oz hard butter
- 3 oz strong cheese, plus extra for topping
- approximately 1/4 pint milk
Switch on oven to 200 C.
Grease a flat baking tray – a swiss roll tin is perfect.
Put the flour into a mixing bowl.
Cut the butter into small pieces and add to the flour. Rub the butter into the flour using your fingertips until no lumps are left. I use hard butter as it rubs in better than using spreadable butters.
Mix in the 3 oz of grated cheese. Strong cheese gives a better flavour – mine was classed as having a strength of 6.
Add the milk a little at the time using your hand to blend it into the flour and butter mix. Gradually collect the mixture together into one piece. Knead lightly to form a soft dough.
Roll into a thick sausage shape, about two-inch diameter. Cut into 8 pieces. Knead each slightly into a round about an inch thick.
Add grated cheese on the top of each scone pressing gently so that it sticks to the scone.
Place the scones on the greased baking tray and cook in the oven for fifteen minutes until well risen and golden.
When cooked, cool the scones on a slatted tray or trivet.
You can either eat these warm or cold. If you like, spread butter and jam in the middle. Perfect with a cup of tea.