Cheddar and seed scones

Recipe by:

Ready in less than half an hour, these cheesy scones with a light, fluffy crumb are delicious with pâté or wild garlic butter

Cheddar and seed scones

SERVES

12

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

10

MINUTES

CUISINE

COURSE

Baking

Method

  1. Heat your oven to 200°C.

  2. Stir the flour, baking powder, salt and paprika together and then sieve them into a large bowl.

  3. 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.

  4. Stir in the cheese and milk to form a dough.

  5. 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.

  6. Bake for about 10 minutes until golden on top and baked through.

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

  1. Heat your oven to 200°C.

  2. Stir the flour, baking powder, salt and paprika together and then sieve them into a large bowl.

  3. 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.

  4. Stir in the cheese and milk to form a dough.

  5. 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.

  6. Bake for about 10 minutes until golden on top and baked through.