- 200g self-raising flour, plus a little more for dusting
- 50g butter, at room temperature
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g porridge oats
- 75g grated cheddar, plus extra for topping (optional)
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.
Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.