Prep-time: About 40 minutes. Pre-heat your oven to gas mark 7, or 425 F (220 C)
Scones are awesome, and when I found this recipe in my inbox, I had to try them right away. Scientific trial and all. These are delicious little scones, and while they do take a little bit longer to make than a pack of ramen noodles, this is time well-invested!
- 225g self-raising flour (which converts to about 2 cups)
- 40g butter (converts to 6 tablespoons, which is 3/8 of a cup), cold
- 150ml milk (1/4 pint)
- grated aged or mature cheddar cheese (poster's note: I used about a cup)
- 1 1/2 tablespoons caster sugar
- pinch salt
- powdered mustard, black pepper and rosemary or sage to taste (PN: I used a half teaspoon of each)
- flour for rolling out
- Pre-grease a baking sheet and set aside.
- First of all, sift the flour into a bowl and rub the butter into it rapidly, using your fingertips. Next stir in the sugar and salt, then take a knife and use it to mix in the milk little by little. Now flour your hands a little and knead the mixture to a soft dough - adding a drop more milk if it feels at all dry.
- Then turn the dough out onto a floured pastry board and roll it out to a thickness of not less than 3/4 inch (2 cm) using a lightly floured rolling pin. Take a 1 1/2 or 2 inch (4 or 5 cm) pastry cutter (either fluted or plain) and place it on the dough, then tap it sharply so that it goes straight through the dough - don't twist it or the scones will turn a peculiar shape! After you have cut out as many scone shapes as you can like that, knead the dough trimmings together again and repeat until you have used it all.
- Then place the scones on the greased baking sheet, dust each one with a little extra flour and bake near the top of the oven for 12-15 minutes. When cooked the scones will have turned a crisp golden brown. Cool on a wire rack and eat them slightly warm, still crisp on the outside and soft and light inside.
This recipe does require an oven and a baking sheet, as well as a mixing bowl and a rolling surface. (PN: I just used my cutting board with some flour on it.) If you use vegetarian cheese, the scones count as vegetarian.