200g self-raising flour, plus a little more for dusting
50g butter, at room temperature
25g porridge oats
75g grated cheddar, plus extra for topping (optional)
avocado, soft cheese, ham, cucumber, cress
Heat oven to 220c/fan 200c/gas 7. Place 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. Using
a 4cm plain cutter, firmly stamp out the rounds
– try not to twist the cutter as this makes the
scones rise unevenly. re-roll the trimmings and
stamp out more.
Transfer to a non-stick baking sheet, dust with
a little more flour or grated cheese, then bake for
12-15 mins until well risen and golden. Cool on a
wire rack before serving on their own or topped
with mashed avocado, or soft cheese, and ham,
cucumber or cress.