CHEESE AND HERB SCONES


Prep time: 15min; Cooking time: 10-12min
Makes 12 scones

275g self-raising flour
40g butter, diced, plus extra for spreading
1tbsp finely chopped sage
60g grated Kerry LowLow cheddar, plus extra to
200ml natural yogurt
1 medium egg
Cress

1 Preheat the oven to 220C (200C fan oven) gas mark 7. Put the flour in a bowl with a pinch of salt. Rub in the butter lightly with your fingertips. Add the sage and cheddar and stir to mix.
2 Beat together the milk and egg in a jug. Make a well in the centre of the flour mixture and pour in the liquid. Stir to mix.
3 Put the mixture on a lightly floured board and knead lightly. Roll out to about 2cm thick. Use a 5cm cutter to stamp out 12 rounds.
4 Put on a greased baking sheet and sprinkle with cheese. Bake for 10-12min until risen and golden.
5 Cool on a wire rack, then slice in half, butter generously and fill with grated cheese and cress.

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