Cheese and Herb Scones
Ingredients
- 225g/8oz self raising flour,
- 55g/2oz soft butter or margarine,
- 1 teaspoon of mixed dried herbs,
- A small handful of mature cheddar cheese,
- 1 medium free range egg,
- Milk.
Method
- Preheat the oven to 200°c/gas mark 6.
- Rub together the flour and butter/margarine (lightly between your fingertips)
until the mixture resembles breadcrumbs.
- Mix in the cheese and herbs.
- Make a well in the centre and crack the egg in.
- Mix to combine, adding milk as you go to make a soft but not sticky dough.
- Press/roll out on a lightly floured surface to about 1 ¾cm/ ¾ inch
in thickness.
- Using a 6½cm/ 2½ inch round cutter, cut out the scones and
place on a lightly floured baking tray. If you don’t have a cutter,
use a knife to cut out pieces.
- Bake for about 10 – 15 minutes until golden brown and when tapping
on the bottom of each scone they sound hollow.
- Place on a cooling rack to cool slightly. Serve warm with butter and more
cheese.
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