Cheese Scones

These scones are very easy to make and bake and a very good standby to have in the freezer. They freeze perfectly well and great to have to hand should company arrive unexpected. They can either be served cut in half and spread with butter or up the stakes and add cream cheese and pickle yum.

Here is my recipe.

Cheese Scones

Makes at least 12 scones

Ingredients
500g (1lb 2oz) self-raising flour
2 tsp baking powder
110g (4 oz) butter
2 tsp English mustard powder
250g (8 oz) grated strong Cheddar cheese
2 eggs – beaten
150ml (¼ pint) Milk
60g (2 oz) grated cheese for the topping
2 baking trays lined with non-stick paper

Method

Preheat oven to 220°C/fan-oven 200°C/Gas mark 6.
Sift the flour, baking powder and mustard together and place in a large bowl. Add the butter and rub in together to look like fine breadcrumbs.

Now add 250g (8 oz) grated strong Cheddar cheese stir around gently to mix in. Next add the eggs and enough milk to form a pliable soft dough.

Turn out onto a lightly floured surface and roll out the dough to 1 cm (½ in) thickness and cut out with a 5cm (2 in) cutter. Re-roll the scraps and cut out again until all dough is used up. Place onto the lined baking trays. Brush the tops lightly with a little milk and sprinkle over a small amount of grated cheese on top. Place in the preheated oven for approximately 10 –15 minutes or until golden brown.

Serve with butter and more cheese if you wish and perhaps add a little pickle too.