This cheese scone recipe is really simple and really good. It makes eight chunky scones, so you could just make half the amount if there are four of you. They're best eaten warm from the oven, maybe with a bowl of soup.
- 450g self-raising flour
- 110g butter or margarine
- 100g grated cheddar
- 150ml milk
- 1 egg, beaten
- 1 teaspoon of salt
- 1 teaspoon English mustard (optional but adds a nice little tang)
1. Pre-heat the oven to 180c.
2. In a large bowl, rub the flour and butter until it's like breadcrumbs (do this by hand or in a food mixer).
3. Stir in the cheese, holding back a handful to scatter over the scones.
4. Add the rest of the ingredients and mix until they become a dough.
5. Divide the dough into two, then roll gently into two circles and put onto a lined baking tray.
6. Slice each circle into quarters (so each scone will be a triangle).
7. Scatter the remaining cheese across each of the scones.
8. Put in the oven for around 20 - 25 minutes. It should be risen and golden on top.
9. Cool on a wire rack. Enjoy!
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