Recipe by: Diane Price
Makes 12 scones
- 225 g self-raising flour
- Pinch salt
- Pinch cayenne pepper
- 1 tsp baking powder
- 55 g butter
- 100 g cheddar cheese
- A bunch of ciboulette, chopped (French chives)
- 80-90 ml milk, plus extra for glazing
- Extra cheese for topping the scones
Preheat oven with the baking tray inside to 200 C (400 F) (slightly less for fan ovens)
- In a medium-large bowl sift together the flour, salt, cayenne pepper and baking powder.
- Cut the butter into cubes, place the bowl and then mix with your fingertips to make breadcrumbs
- Sprinkle the grated cheese into the breadcrumb mixture and rub in until the cheese is evenly distributed. Try not to mix too much as the heat from your hands may start to melt the cheese.
- Make a well in the center of the mixture and pour in the 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 cutter and then place on the hot oven tray.
- Glaze the tops with extra milk and sprinkle a little cheese on the top of each scone before putting in the oven
- Bake for 10-15 min or until golden brown and cooked through.
Download PDF here (more photos in this PDF): English Classic Cheese Scones Diane Price