- 225g of plain flour
- 1.5 Heaped Teaspoons of Baking Powder
- 50g cold butter, diced
- 100g of freshly grated cheese (of your choice)
- 30g of finely chopped wild leeks
- 1/2 teaspoon of dried mustard powder
- 1/4 teaspoon of salt
- 1 egg
- approx 150ml full fat milk, plus extra for glazing
Step 1
Pre Heat your oven to 200°C, and prepare your baking tray.
Step 2
Carefully rub the butter into the flour, then add in the other dry ingredients.
Step 3
Break the egg into a measuring jug, and add enough milk to bring the volume to 150ml. Whisk this well.
Step 4
Add approx 90% of the liquid to the dry ingredients, mix well using your “claw” hand, until combined. Add more liquid if required. Turn out onto a floured board.
Step 5
Flatten the dough gently, and using your scone cutter, stamp out 8 rounds. You may need to form the final one with the remaining offcuts.
Brush with the remaining milk, sprinkle a little extra cheese on top, and place on your baking tray, well spaced apart.
Step 6
Bake in your hot oven for 15 minutes, then remove to a wire cooling rack.
Divine.
Step 1
Pre Heat your oven to 200°C, and prepare your baking tray.
Step 2
Carefully rub the butter into the flour, then add in the other dry ingredients.
Step 3
Break the egg into a measuring jug, and add enough milk to bring the volume to 150ml. Whisk this well.
Step 4
Add approx 90% of the liquid to the dry ingredients, mix well using your “claw” hand, until combined. Add more liquid if required. Turn out onto a floured board.
Step 5
Flatten the dough gently, and using your scone cutter, stamp out 8 rounds. You may need to form the final one with the remaining offcuts.
Brush with the remaining milk, sprinkle a little extra cheese on top, and place on your baking tray, well spaced apart.
Step 6
Bake in your hot oven for 15 minutes, then remove to a wire cooling rack.
Divine.