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1
Before starting the recipe preheat your oven to 200°C / 392°F or gas mark 6.
2
Sift in all of the dry ingredients to a bowl.
3
I’m using self raising flour in the video, if you’re using plain or all purpose flour add an extra 2 tsp of baking powder to the recipe.
4
Add the cold butter and rub together until it resembles fine bread crumbs.
5
Fold in cheese with your fingers until it is evenly incorporated.
6
Add the milk and cut it in using a dinner knife.
7
Gently fold the mixture together into a dough by hand, taking care not to over handle the dough.
8
Roll the dough into a rectangle approximately 25mm / 1 inch thick.
9
Cut the dough into approximately 6 scones with a scone cutter or knife.
10
Place the scones on a greased baking tray, brush the tops with milk and add a little finely grated cheese to each one.
11
Place the tray into the preheated oven and set your timer for 14 minutes, times may vary between 13 and 17 minutes due to varying temperatures of different ovens.
12
When the time is up, remove from the oven when golden brown and allow to completely cool on a wire rack.
13
Serve with plenty of butter.
14
Enjoy
Method
Ingredients
225g / 8oz self raising flour
55g / 2oz Cold butter
100g / 3½oz Mature cheddar cheese
90g / mls / 3.2oz Milk (full fat/cream)
4g / 1 tsp baking powder
2g / ½tsp Mustard powder
1g / ¼tsp Cayenne pepper
1g / ¼tsp Turmeric
2g / ¼tsp Salt
Extra cheese for topping
Milk for glazing
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Large non stick baking tin/pan o/s 32 x 22 x 4cm / 12 x 8 x 1½in
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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