Here's the recipe I like to use and tweek to get different versions of the scone by substituting the mustard and cheese with other ingredients or leaving them out entirely.
You'll need:
- 340g self-raising wheat flour (plus extra for rolling)
- pinch of salt
- 1/4 tsp dried mustard powder
- 85g butter
- 125ml milk
- 60g yoghurt
- 55g grated cheddar cheese
- Start off by mixing the flour, salt and mustard powder in a bowl. Then rub in the butter until the mixture resembles bread crumbs.
- Stir in half the cheese, combine the yoghurt and milk and stir into the mixture while working the ingredients together until they form a soft dough.
- Turn out on a lightly floured surface and knead gently until the dough is smooth. Roll it out into an even thickness of about 2cm,
- Cut out into 5cm sized scones (about 12 -14 scones) and place on a greased baking tray.
- Sprinkle with the remaining cheese over each scone and bake in a fan oven at 180 degrees for 10-12 minutes until golden brown. Remove, butter and eat while the scones are still warm. Jam will do too.
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