Courtesy of Heathe
Courtesy of Heather Dewhurst
500g Self raising flour
4 tsp baking powder
¼ tsp salt
200g butter
50g grated cheddar cheese
200 ml milk
2 large handfuls chopped wild garlic leaves
Heat the oven to 220c/425f/Gas 7. Lightly grease a baking sheet.
Method
Mix together the flour and salt and rub in the butter.
Stir in the cheese and chopped garlic, then the milk to get a soft dough
Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
TIP: Do not twist the cutter when cutting the scones and do not brush the sides of the scones as both of these actions will prevent rising!
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