Scone recipe for 4 - 8 people, takes only 15 mins; recipe has self-raising flour, butter, porridge oat, cheddar, milk and avocado.
Cheddar scones
Course: Scone
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Milk: 150ml milk
- Cheddar: 75g grated cheddar, plus extra for topping (optional)
- Butter: 50g butter, at room temperature
- Avocado: avocado, soft cheese, ham, cucumber, cress
- Self Raising Flour: 200g self-raising flour, plus a little more for dusting
- Porridge Oat: 25g porridge oats
Directions
- Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk - if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.
- Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds - try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.
- Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.
