So simple to make, these foolproof cheddar scones are buttery, flaky, super cheesy and delicious.
250g of self raising flour
1 tsp baking powder
1 tsp salt
125g cold butter – cut into small cubes
125g of grated mature/extra sharp cheddar, plus extra for topping with
100-120ml of milk
1 egg beaten and a little milk to make an egg wash
Sift the flour, baking powder and salt in a bowl with the paddle attachment fitted, add the butter and mix until the butter is mixed into the flour but still visible – about the size of peas. Add the cheese and milk and mix until just combined. You may not need all of the milk to make a soft dough.
Turn out onto a floured board, form a rough circle, wrap in plastic and chill for 30 minutes.
Preheat the oven to 220°C/425°F
When ready, turn out and roll to around 3cm/just over 1 inch thick and use a round cutter (approx 6cm/2 inches). You will get 8-9 scones depending on how thick the dough is.
Place on a baking sheet lined with parchment or a silicon mat and brush the tops with a little egg wash and grated cheese.
Bake for 10-12 minutes until golden and well risen.
Great served hot with salted butter and chutney