About this recipe:These savoury scones are wonderful on their own, spread with butter or eaten alongside a bowl of hot soup. You can cut the scones into any shape you prefer. However, it is important not to overwork the dough, otherwise they will be heavy and tough.
Makes: 8 scones
250g self-raising flour
60g mature Cheddar cheese, grated
1 clove garlic, finely chopped
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Method Prep:20min › Cook:20min › Ready in:40min
Preheat oven to 220 C / Gas 7. Lightly grease a baking tray.
Sieve together flour and salt in a large bowl. Rub in the butter with your fingers until mixture resembles coarse breadcrumbs. Stir in cheese and garlic. Make a well in the centre of the mixture and pour in the milk, reserving 1 teaspoon for a glazing the scones. Gently mix, just until combined.
Turn out onto a lightly floured board and knead briefly and lightly. Be careful not to overwork the dough. Press out dough to form a 2.5cm thick circle. Cut into 8 wedges. Place on prepared tray and brush with reserved milk.
Bake in preheated oven for 10 to 20 minutes or until light brown. Serve hot or let cool on a wire rack.