Imagine biting into a warm, freshly baked scone, the butter melting on its crumbly surface, and the rich aroma of milky cheese wafting up from each bite.
Ingredients
14 OZ / 400 G self-rising flour
1 TSP baking powder
2 OZ / 50 G sugar
3.5 OZ / 100 G butter
2 OZ / 50 ML milk
2 EA eggs
3.5 OZ / 100 G grated cheese
Directions
Add the butter, flour, sugar, baking powder and a third of the cheese to the mixing bowl. Knead the mix for 40 seconds till combined and looks like bread crumbs.
In a small bowl, crack the eggs and add the milk, then beat well. Start to mix the scone in the mixing bowl, then slowly add the egg mix through the top of the lid till fully combined by using kneading mode for 40 seconds. Your mix should be slightly sticky.
Preheat your oven to 200°C / 400°F. Lightly dust the work surface with flour and empty the mix on the table. Using a little more flour on your hands, shape to form a ball, then roll out till about 1-inch thick. Using a 3-inch cutter, cut into circles and lay them onto a baking tray. Sprinkle with the remaining cheese.
Bake the scones in the preheated oven for 12 minutes until cooked through. Serve warm with jam and whipped cream.
