I’m not usually one for cheese scones, but Andrea has converted me with this lovely recipe. This recipe makes eight small scones.
Preheat oven to 210 degrees.
200g SR flour
a quarter teaspoon each of salt, mustard powder and cayenne pepper
60g mature cheddar cheese (plus extra for sprinkling)
one tablespoon fresh finely chopped rosemary (plus extra for sprinkling)
Sift the flour, salt, mustard powder and cayenne pepper into a large bowl. Add the butter (in small, cool cubes) and rub in gently until it looks like breadcrumbs. Stir in the cheese and the rosemary. Add the milk and stir gently, using your hand to bring it together into a dough. Press down lightly until it is 2cm thick, then use a small cutter to shape your scones. Cover a baking sheet with greaseproof paper and pop the scones onto it. Dab over a little milk, sprinkle on the rosemary and cheese and then bake in a hot oven for about ten minutes, until well risen and golden.