Cheese scones
Tall, golden cheese scones that need no egg, lovely warm with butter or packed cold for lunch.
- Time30 min
- LevelEasy
- Costabout £0.30 a head
- Oven220°C (200°C fan)
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Line a baking tray with baking paper.
- 2
Rub the butter into the flour, baking powder and mustard powder with your fingertips until it looks like breadcrumbs.
- 3
Stir in two thirds of the cheese. Add the milk and mix with a knife to a soft dough.
- 4
Tip onto a floured surface and pat out to 3 cm thick. Do not knead it. Cut out rounds with a 6 cm cutter.
- 5
Place on the tray, brush with milk and top with the rest of the cheese.
- 6
Bake for 14 minutes until risen and golden.
14 min - 7
Cool on a wire rack for 10 minutes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.