Classic cheese scones

Indulge in some cheese scones for afternoon tea or as part of a picnic. They're also great served alongside soups and you can freeze them for later use

Prep:15 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 300
fat 16g
saturates 10g
carbs 30g
sugars 1g
fibre 2g
protein 9g
salt 1.15g

Ingredients

225g self-raising flour, plus extra for dusting
pinch of salt
pinch cayenne pepper
1 tsp baking powder
55g chilled butter, cut into cubes
120g mature cheddar, grated
90-100ml milk, plus 1 tbsp for glazing

Method

Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
Bake in the oven for 15-20 mins or until golden brown and cooked through.