Cheese Scones

Everyone has their own favourite “go to” recipe for scones so it may be a complete waste of time! For those who don't I know that this works for me :

Cheese Scones

500g plain flour (1lb 2oz)

1 tsp salt

2 tsps bicarb

4½ tsps cream of tartar

125g (5oz) unsalted butter

75g (3oz) mature Cheddar cheese, grated

300ml milk

1 large egg, beaten

6.5cms/2½” fluted cutter

flour on the side to dip the cutter

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

Sift the flour, salt, bicarb and cream of tartar into a large mixing bowl. Rub in the butter until you've got breadcrumbs, add the grated cheese then add the milk – all of it – mix with a round bladed knife, roughly and then tip onto a floured surface and knead lightly so that you have a dough. It should be 3cms/1¼” thick. Remember to dip your cutter into the flour before cutting.

How many scones you get depends on the size of the cutter you use – using a 6.5cms/2½” fluted cutter you'll get 12 – they are huge. If you're intending to use as part of a Christmas Box/Brown paper package then you might want to consider using a smaller cutter – scaled down they'll look neater when bagged and tagged to go in your Box! 5/2” or 6cms/2¼” approx would be perfect.

Place on a baking sheet, dusted with flour, then brush with beaten egg. Bake for 10 minutes – risen and golden brown.

It might seem an odd contribution to a Christmas Box – all I can say is that if ever I'm asked to cook or bake for a gathering cheese scones are top of the list. Give your family and friends what they love - not what the season dictates - a person can only suffer so many boxes of dates or the orange and lemon slices from yesteryear.

Now for the Hokey-Pokey – chocolate and honeycomb that is to say!