Cheese & but­ter­milk scones

Olive - - Seasonal Recipe Index -


plain flour 450g, plus ex­tra for dust­ing bak­ing pow­der 1 tsp salt 1½ tsp cayenne pep­per ½ tsp bi­car­bon­ate of soda 1 tsp but­ter 75g, diced ched­dar 100g, grated but­ter­milk 350ml

• Heat the oven to 220C/fan 200C/gas 7. Dust a bak­ing tray with flour. Sift the flour, bak­ing pow­der, salt, cayenne and soda into a bowl and mix with your hands. Rub in the but­ter, then mix in the grated cheese. Make a well in the cen­tre and add the but­ter­milk (if the but­ter­milk is quite thick you may need 25ml more). Us­ing your hands, mix the wet and dry in­gre­di­ents. Stop mix­ing once it comes to­gether. • Lightly flour the work­sur­face.Tip the dough out onto it, dust more flour over the top and pat the dough into a piece about 2.5cm high. Cut into 14 scones, each about 7.5cm in di­am­e­ter. Do be care­ful not to knead the dough at all, oth­er­wise the scones will be tough and heavy. • Put on the pre­pared bak­ing tray and bake for 10 min­utes, then turn the oven tem­per­a­ture down to 200C/fan 180C/gas 6 and bake for a fur­ther 5 min­utes or un­til the scones are golden and sound hol­low when tapped on the base.

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