Herby Cheese Scones
Makes: 4 large
Warm cheese & herb scones - the perfect accompaniment to a bowl of tomato soup.
Dairy-free version: swap cheese for: 6 Tablespoon dried inactive yeast flakes, swap milk for: plant-based milk for the milk swap butter for: margarine
1 3/4 cups (196g) all-purpose flour
big pinch sea salt & cayenne
1/2 teaspoon ground mustard
1 teaspoon dried thyme
2 teaspoon baking powder
1/2 cup (56g) butter
1 cup (120g) grated cheddar
1/3 -2/3 cup (80-120ml) milk
2 handfuls of finely chopped chives, green onions or leeks
Method
Pre-heat oven to 400F/200C.
In a large bowl measure the flour through butter. Using your fingers ‘rub’ in the butter until it resembles a coarse meal with some ‘pea-sized’ lumps of butter.
Using a wooden spoon stir in the grated cheese, 3 Tablespoons of milk and chives. You are looking for the dough to come together in a ball. Add more milk if too dry.
Turn out the dough onto a floured surface and gently pat into a small square 2” tall.
Place on a baking sheet lined in parchment paper and bake for 20 minutes until golden brown.