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Cheddar scones

Contains pork – recipe is for non-Muslims only
Fantastic straight from the oven or served the next day, split and toasted through

  • Prep: 10 mins
    Cook: 15 mins
  • Makes 12-15
  • Easy
  • Makes 12-15
  • Easy
  • Calories 130
  • Carbohydrates 15
  • Saturated Fat 4
  • Sugar 1
  • Protein 4
  • Fat 6
  • Fibre 1
  • Salt 0.36

Nutrition per serving

  • Calories 130
  • Carbohydrates 15
  • Saturated Fat 4
  • Sugar 1
  • Protein 4
  • Fat 6
  • Fibre 1
  • Salt 0.36

Ingredients

  • 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)
  • 150ml milk
  • avocado, soft cheese, ham, cucumber, cress

Method

  1. 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.

  2. 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.

  3. 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.

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