I love fruit scones, but have never considered making cheese scones, although I’ve eaten plenty – my Auntie Jacqui makes some particularly delicious one .Anyway, I was rooting around for something to have with my Estelle’s Rhossili Relish the other day, and decided on cheese scones. I used a BBC Good Food recipe, but decided to substitute the flour with wholemeal to make me feel like it was a truly healthy afternoon snack. I also added slightly more milk as the wholemeal flour has a tendency to soak up more liquid, and added a bit more cheese just for good measure.
Ingredients (makes 12 scones):
225g self raising flour
Pinch cayenne pepper
1 tsp baking powder
100g cheddar cheese
110 ml milk, plus extra for glazing
Extra cheese for topping the scones
Preheat oven with the baking tray inside to 200.C (slightly less for fan ovens). Sift together the flour, salt, cayenne pepper and baking powder. Once the flour is lump free, return the wholegrain bits trapped in the sieve to the mixture.
Cut the butter into cubes, place in the bowl and then mix with your fingertips to make breadcrumbs. Sprinkle the grated cheese into the breadcrumb mixture and stir in gently with a fork until the cheese is evenly distributed.
Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. The amount of milk you use will depend on the flour you use.
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 the extra milk and sprinkle a little cheese on the top of each scone before putting in the oven.
Bake in the oven for 10-15 minutes or until golden brown and cooked through.
Serve warm with a nice bit of relish.