Food

Mini cheese scones

Tasty little morsels.
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If you haven’t jumped on the savoury scone bandwagon, now’s your chance. These mini cheese scones are a popular one with the kids too.

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Ingredients

Method

1.

Preheat oven to very hot, 220°C. Lightly grease an oven tray.

2.

Sift flour into a large bowl. Add butter and rub in using fingertips until mixture resembles breadcrumbs. Mix in cheese and season to taste.

3.

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.

4.

Turn onto a lightly floured surface. Knead gently and press or roll out until about 2cm thick (see tips).

5.

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.

6.

Bake 12-15 minutes, until scones are golden and sound hollow when tapped. Serve stuffed with a slice of gherkin.

Cook’s tips

  • 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 need

You might also enjoy making prune and rosemary scones

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