Makes 8
5oz self raising flour
5oz wholemeal flour
1 tsp baking powder
2oz cold butter, cut into small cubes
3oz mature cheddar, grated
1 egg
1 tbsp Marmite
2 tbsp greek or natural yoghurt
3 tbsp milk, plus extra to glaze
Heat oven to 190, 170 fan, gas mark 5. Mix flours and baking powder in a mixing bowl with a pinch of salt, if you like. Add the butter and rub with your fingers until mixture resembles fine breadcrumbs. Stir in 1/2 of the cheese and make a well in the centre.
Whisk remaining ingredients together and pour into the well. Use a cutlery knife to being the mix together to make a soft but not sticky dough. Add a little more milk if the dough is too dry.
Turn onto a floured surface, then roll out to about 2cm thick. Stamp out 4 scones, then gather the trimmings and repeat until all the dough has been used. Put on a baking sheet, brush with milk and scatter over remaining cheese. Bake for 10-12 mins until golden. Cool on a wire rack.
5oz self raising flour
5oz wholemeal flour
1 tsp baking powder
2oz cold butter, cut into small cubes
3oz mature cheddar, grated
1 egg
1 tbsp Marmite
2 tbsp greek or natural yoghurt
3 tbsp milk, plus extra to glaze
Heat oven to 190, 170 fan, gas mark 5. Mix flours and baking powder in a mixing bowl with a pinch of salt, if you like. Add the butter and rub with your fingers until mixture resembles fine breadcrumbs. Stir in 1/2 of the cheese and make a well in the centre.
Whisk remaining ingredients together and pour into the well. Use a cutlery knife to being the mix together to make a soft but not sticky dough. Add a little more milk if the dough is too dry.
Turn onto a floured surface, then roll out to about 2cm thick. Stamp out 4 scones, then gather the trimmings and repeat until all the dough has been used. Put on a baking sheet, brush with milk and scatter over remaining cheese. Bake for 10-12 mins until golden. Cool on a wire rack.
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