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200g self-raising flour, plus a little extra for dusting
50g butter, at room temperature
75g grated cheddar cheese, plus extra for topping
Heat your oven to 220C. Pace the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
Lightly dust the surface with a little flour, roll out the dough no thinner than 2cm. Cut out rounds with a cookie cutter.
Transfer to a baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 minutes until well risen and golden. Cool, serve on their own or topped with mashed avocado or soft cheese.
From My Kitchen To Yours – keeping our heritage alive!
Ingredients: 2 cups self-raising flour, plus extra for rolling out 1 level tsp baking powder Pinch of salt 55g butter, chilled and cut into small cubes 1/3 cup caster sugar 150ml buttermilk (approx) 125g French Blue Cheese or any strong cheese of choice
Method: Pre-heat the oven to 200°C. Sift the flour, baking powder and salt. Rub in the butter until the mixture resembles breadcrumbs.
Stir in the sugar. Cut the cheese into small cubes. Add the cheese and buttermilk to the flour mixture.
Mix into a soft, but not sticky, dough. Lightly flour your hands and bring the dough together, handling it as little as possible.
Leave the dough to rest for 30 minutes. Turn the dough out onto a lightly floured surface and pat to a thickness of 2cm, lightly flour a 5cm pastry cutter and cut out as many scones as possible. I’ve used a square cookie cutter this time.
Transfer the scones onto a baking tray. Leave a space in between as the scones will spread somewhat. Gather the remaining dough together and repeat until used up. I got about 12 scones out of this mixture.
Brush the tops with milk or beaten egg. Dust with mixed herbs. Bake for 12-15 minutes until risen and golden. Cool on a wire rack until just warm, or leave to go completely cold. I served mine warm with lashings of butter.