Herby Cheese Scones

Scones scones scones….. first they were baked then they were scone.

These went down a treat with great flavour and a nice soft texture.

Perfect with the heat from the Spicy Red Lentil and Carrot soup

Recipe:

Makes 12 scones

•   225g (8oz) Self-raising flour

•   1 tsp Baking powder

•   Pinch of salt

•   Dried Herbs (I used basil and rosemary)

•   40g (1½ oz) Butter

•   85g (3½oz) Mature cheddar cheese, grated

•   1 tsp Dry mustard or one teaspoon English mustard

•   150ml (5fl oz) Milk

•   Beaten egg or milk to glaze

1) Pre-heat the oven to 220ºC, gas mark 7.                                                                   -Grease a baking sheet.

2) Mix together flour, baking powder, herbs, mustard poweder and salt.

3) Rub in the butter and add the cheese.

4) Make a well in the centre and stir in milk until the dough starts to stick together.

5) Turn onto a floured board and knead lightly to give a smooth dough.

6) Roll out to an inch thick. Cut out scones using 2" cutter.

Place the scones on the baking sheet and brush with beaten egg or milk.

Bake for 10-12 minutes until well-risen and light brown.

Tip: For a more intense flavor try stilton or parmesan.