Breakfast scones – aka biscuits!

You won't be surprised to learn that my weekend breakfast treat involves a scone and more specifically a buttermilk cheese scone, here's the recipe :

Buttermilk Cheese Scones

500g plain flour

1 tsp salt

2 tsp bicarbonate of soda

2 tsp cream of tartar

2 tsps mustard powder

50g unsalted butter cut into small cubes

25g Trex broken up into small pieces -

it's already soft

160g Mature Cheddar Cheese, grated

2 tbsp Parmesan cheese, finely grated

(1 tbsp = 15g)

300ml buttermilk

1 egg, beaten for wash

You'll need two baking sheets – 30x30cms (12x12”). I sprinkle the trays with a little flour, it stops the scones from sticking.

Pre-heat your oven 200fan/220c/Gas 7.

Place your dry ingredients in a large mixing bowl. Flour, salt, bicarb, and cream of tartar. Add the butter and Trex to the dry ingredients and rub in, using your fingertips. Add the Cheddar cheese and mix. Add the buttermilk and bring together using a round bladed knife. Then use your hands and bring together to form a dough.

Flour your work surface and shape the dough so that it is roughly 4cm/1½” thick. Use a fluted cutter measuring 6cms/2¼” and place on the trays. Egg wash the scones and sprinkle the tops with the Parmesan cheese.

Bake for 12 minutes, transfer to a wire rack to cool.

They freeze very well.

Thought you might like a photo or two!