Name: Cheddar scones
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Makes 12-15
Cuisine: British
Ingredients: 200g self-raising flour plus a little more for dusting; 50g butter at room temperature; 25g porridge oats; 75g grated cheddar plus extra for topping (optional); 150ml milk; avocado soft cheese, ham, cucumber, cress

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Cheddar scones

Cheddar scones

Silvana Franco

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Makes 12-15

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.6 out of 5.93 ratingsRate

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Fantastic straight from the oven or served the next day, split and toasted through

Freezable

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Ingredients

Nutrition

Units:

MetricUS

200g self-raising flour

plus a little more for dusting
50g butter

at room temperature
25g porridge oats
75g grated cheddar

plus extra for topping (optional)
150ml milk

To serve

avocado

soft cheese, ham, cucumber, cress

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Nutrition: per serving

kcal130
fat6g
saturates4g
carbs15g
sugars1g
fibre1g
protein4g
salt0.36g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, August 2006

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A star rating of 4.6 out of 5.93 ratings

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