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Cheese scone

Whether enjoyed with a hearty stew or simply a spoonful of chutney, these cheese scones are sure to please!

  • 450g self raising flour plus extra for rolling USED 350 SR PLUS 150 BROWN BREA
  • 2 tsp baking powde
  • Pinch of sal
  • 50g butte
  • 250g grated cheese (e.g. mature Cheddar) you can substitute some of the Cheddar with Parmesan, gruyere etc.
  • 250ml yogurt (or milk or buttermilk or any of these diluted with water) plus extra for brushing the tops of the scones

Preheat oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray.;

Sift together the flour, baking powder and salt into a large mixing bowl.;

Using your fingertips, rub the butter into the flour, baking powder & salt mixture.;

Stir 225g of the cheese into the flour mixture.;

Add enough yogurt to the dry ingredients to form a soft dough - you may not need all of the 250ml, so add gradually without making the dough too wet.;

Lightly knead the dough on a floured surface then roll out to approximately 2-3 cm thickness. Cut out scones, re-rolling the scraps to make more. A 7cm cutter should make 12 scones. Place the cut out scones on the greased baking tray.;

Brush a little yogurt thinned with water over the tops of the scones then sprinkle with the remaining 25g of grated cheese.;

Place in the pre-heated oven and bake until risen and golden (13-15 min).;

Transfer to a wire rack to cool a little.;

Serve slightly warm, split and spread with butter or cream cheese & chutney.;

If not using straight away, cool completely before storing in an airtight container or freezing.;

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Having access to food is a basic human right and yet 14.5 million people in the UK are struggling to afford to eat.







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