Cheese scones were the first thing I learnt to bake, primarily because they are my favourite food. I have been known to scoff 4 of my mum’s on the trot, for she simply makes the best and this is her recipe. Delicious with autumnal soups, or pretty much anything.
I have included chives in this recipe but it can be adapted by swapping these for cranberries, black olives, rosemary, dried apricot, you name it. Anything that tastes good on a cheese board. Add a spoonful of natural yoghurt for more zing.
340g self-raising flour
dab of wholegrain mustard
salt, pepper and chives
250g cheddar (I think the more mature the better in this case)
~ 450ml milk
Grease and line a baking tray with baking parchment. Preheat the oven to 180*.
Rub the butter into the self-raising flour until it is thoroughly combined. There should be no big lumps left in the mixture.
Flavour generously with a dab (about a teaspoon for me) of wholegrain mustard, a pinch of salt and pepper and a handful of chives. Add most of the cheese to the mixture and combine. The remaining cheese will be used for sprinkling at the end.
Slowly add the milk whilst stirring. The mixture should come together to form a rough, slightly sticky dough.You may not need to use all the milk. At this point bring the dough out onto a well floured surface and knead slightly for approximately one minute.
Flatten out gently with a rolling pin until the dough is about 4cm thick, then punch out round scones using a cookie cutter, approximately 7-8cm in diameter. I tend to flour my cutter before using as it helps the scones slide out more easily.
When all the scones are on the baking tray, brush the top of each with a little milk. Sprinkle the remaining cheese on them, and some chives.
Bake at 180* for approximately 30 mins. When done, the bottom of the scone should be a nice golden brown.