There's something about a warm cheese scone and butter that I find lovely and comforting, especially on a cold, grey, Autumn day. This recipe can be mixed, baked and eaten in less than 30 minutes, which makes these scones the ultimate in super fast comfort food!
Ingredients:
225g self raising flour
pinch of salt and pepper
1tsp paprika
55g butter
55g mature cheddar cheese, grated (plus extra for on top)
150ml milk
Makes 6-12 scones depending on size
Method:
1. Preheat oven to 220 °C, Line and lightly flour a baking tray
2. Mix together flour, salt, pepper and paprika. Rub in the butter until the mixture looks like breadcrumbs and no big lumps of butter remain
3. Stir in the cheese and milk to make a soft dough
4. Turn out onto a floured work surface and lightly knead. Press mixture out to a round about 2cm thick.Use a cutter to stamp out rounds and place on the baking sheet (it doesn't matter what size cutter you use so pick whichever size you want - if you don't have a cutter then you can easily use the rim of a glass to cut out rounds, just make sure to lightly flour the rim first!).
5. Brush the tops of the scones with a little milk and scatter some grated cheese on top. You can also sprinkle some herbs or seasoning on top too - I like to sprinkle a little bit of paprika on the top of mine to give them a lovely colour and a bit more interesting flavour.
Bake for 12-15 minutes until well risen and golden. Cool slightly on a wire rack but not for too long - everyone knows scones are divine when served still warm with a generous scraping of butter!
These are best eaten on the day of making, but will last for 2 days when stored in an airtight container.
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