Wed, 30 May 2018
Ingredients
225g/8 oz Odlums Self Raising Flour
150ml/¼ pt Milk (approx)
Pinch Salt
25g/1 oz Shamrock Golden Caster Sugar (optional)
25g/1 oz Butter or Margarine
50g/2 oz Grated Cheddar Cheese
1 teaspoon Mustard
Topping:
Cream Cheese
Cherry Tomatoes
Black Pepper
Method
1. Preheat oven 425°F/220°C/Gas 8.
2. Sieve flour and salt into a bowl, stir in sugar, if used.
3. Rub in butter/margarine until mixture resembles breadcrumbs.
4. Add grated cheddar cheese and mustard. Then add sufficient milk to make a soft dough.
5. Turn onto a floured board and gently knead to remove any cracks.
6. Roll out lightly to 1" in thickness. Cut out scones with a cutter dipped in flour.
7. Place on a floured preheated baking tray, glaze if liked with beaten egg or milk.
8. Bake on an upper shelf position for 10-12 minutes. Cool on a wire tray.
Notes:
A delicious savoury lunchbox bake, delicious with cream cheese and tomatoes.
Quantities can be doubled if more scones are required.
Wed, 4 March 2026
Chef: Simon O’Connell
View More.
