Another super easy recipe. This time it’s for a savoury scone that is too easy to bake and even easier to pop in your mouth! Om nom nom. Don’t blame me if you get addicted to these.
Whether it’s sweet or savoury, the key to getting a light crumbly scone is not to over-work the dough. Once the dough comes together, just gently pat into shape and then LEAVE IT ALONE. When you squish the dough too much, you’ll end up with a rock hard scone.
This scone is cheesy, salty, and great served warm. And if you have a plate of them next to you while you’re watching TV, you’ll know it’d be gone in no time…enjoy! :)
MINI CHEESE SCONES
Makes about 12 – 15 (depends on how ‘mini’ you want them)
- 50g (2oz) unsalted butter, softened
- 225g (8oz) self-raising flour
- 1tsp baking powder
- 100g (4oz) extra-mature Cheddar, grated, plus extra for topping (you can also use grated parmesan just for the topping)
- 130ml (4½fl oz) skimmed milk
- Preheat the oven to 200 C/180 C fan/ 400 F /gas 6.
- Rub the butter using your fingertips into the flour with a pinch of salt, until the mixture resembles fine breadcrumbs.
- Stir through the baking powder and grated cheese, then make a well in the centre and pour in the milk.
- Quickly stir the flour with a knife until the dough comes together.
- Tip on to a floured surface, bring lightly together with your hands, then pat into a disc around 4cm (1½in) thick. Do not overwork the dough.
- Using a floured cutter (size is up to you, depending on how big or small you want your scones), cut out rounds and place them on a floured baking sheet. Sprinkle some grated cheese on top of each scone, then bake for 15 to 20 minutes, until golden. Serve warm.