2 cups self-raising flour
30g butter, chopped
90g butter, softened
1 cup cheddar cheese, grated
½ cup water
Sliced gherkins, to serve
Preheat oven to very hot, 220°C. Lightly grease an oven tray.
Sift flour into a large bowl. Add butter and rub in using fingertips until mixture resembles breadcrumbs. Mix in cheese and season to taste.
Make a well in centre of dry ingredients. Add combined milk and water all at once. Using a bread and butter knife, mix to a soft, sticky dough.
Turn onto a lightly floured surface. Knead gently and press or roll out until about 2cm thick (see tips).
Using a 3cm floured cutter, cut into rounds. Arrange close together on tray. In a bowl, mix extra butter and extra cheese together. Dollop a little onto each scone.
Bake 12-15 minutes, until scones are golden and sound hollow when tapped. Serve stuffed with a slice of gherkin.
- Dust work surface with a little extra self-raising flour before kneading to prevent dough from sticking.
- Handle dough gently to achieve a tender end result.
You might also enjoy making prune and rosemary scones
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