Cheddar and seed scones
Ready in less than half an hour, these cheesy scones with a light, fluffy crumb are delicious with pâté or wild garlic butter
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
10
MINUTES
Ingredients
220g self-raising four
1 level tsp baking powder
pinch of sea salt
pinch of smoked sweet paprika
50g cold butter, cubed
handful of seeds
95g Cheddar, finely grated
80ml milk
Method
Heat your oven to 200°C.
Stir the flour, baking powder, salt and paprika together and then sieve them into a large bowl.
Rub the butter into the dry ingredients until it forms rough bread crumbs. Do not over-handle the butter as you do not want it to start feeling oily in your hands.
Stir in the cheese and milk to form a dough.
Turn out on to a floured surface and pat to about a centimetre in thickness. Sprinkle some more paprika onto the surface. Cut with a flour or star cutter and place on a lined baking tray.
Bake for about 10 minutes until golden on top and baked through.
