These cheese scones are always a hit when it comes to a savoury snack. They are crumbly and moreish, and work well with a simple covering of butter. You could, of course, get more adventurous and add sliced tomato or a spoon of chutney.
- 225g self-raising flour
- 1tsp baking powder
- 1sp salt
- 1tsp cayenne pepper
- 2tsp mustard powder
- 1tsp of dried rosemary
- 55g chilled and cubed butter
- 100g of grated hard cheese (cheddar works well)
- 60ml warmed milk
You will also need a pastry cutter (or a glass), rolling pin and a non-stick baking sheet.
- Preheat the oven to 200C
- Sift together the flour, salt and baking powder.
- Add the cayenne pepper, mustard and dried rosemary.
- Rub the cubes of butter into the flour mixture until it forms fine breadcrumbs (you can do this in a food processor).
- Add the cheese, and mix well.
- Add the milk.
- Use a kitchen knife to mix the dough by ‘cutting’ through it quite quickly in order to bring it all together.
- Bring the dough together into a ball before placing on a floured work surface.
- Use a rolling pin to roll the dough into a sheet that is 2.5cm thick.
- Use the cutter to cut out six scones.
- Pop in the oven for 12-14 minutes, until golden.