Cheese-end busting scones
20-30 mins | Serves - 6-8
This recipe is brought to you by Ann Storr at www.storrcupboard.com
TIP
If you have any leftover, best to freeze and eat within a couple of months to enjoy for another day!
Ingredients:
• 225 grams plain flour + more for dusting
• 100 grams unsalted butter
• 1 tablespoon baking powder
• 75 mixed leftover cheese
• 1/2 teaspoon mustard
• 125 – 150 ml milk/mixture of milk, yoghurt and cream
Tools:
• Scales
• Measuring jug
• Mixing bowl
• Grater
• Baking tray
• Sharp knife
Prep:
• Grate or crumble cheese
• Gently flour the tray
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• Turn the oven to 220C
• Mix the flour, baking powder, mustard powder and salt together
• Sift or whisk together
• Rub the butter in
• Stir in the cheese
• Pour in the milk/milk mixture – the dough needs to hold together and be quite damp but precisely how much you need depends on the milk, the flour and the cheese
• Pat the dough into a circle and if you like use a rolling pin to level it out
• Using a large knife, cut the circle down the middle, now quarters and again – you should you eight thin triangles
• Place on the floured baking tray and bake until bubbling and golden, around 15 minutes