Festival Recipe
Cheddar Cheese Scones
Recipe by Darina Allen
Ingredients
- 450g (1lb/3 1/2 cups approx.) white flour, preferably unbleached
- 1 level teaspoon (1/2 American teaspoon) bread soda (bicarbonate of soda/baking soda)
- 1 level teaspoon (1/2 American teaspoon) salt
- sour milk or buttermilk to mix – 350-375ml (12-13fl oz/1 1/2 cups) approx. egg wash 110g (4oz) grated mature Cheddar cheese
Method
First fully preheat the oven to 230°C/450°F/Gas Mark 8.
Sieve the dry ingredients. Make a well in the centre. Pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a floured board, knead lightly for a second, just enough to tidy it up. Pat the dough into a square about 2.5cm (1 inch) deep, brush with egg wash, cut into 12 square scones. Dip the top of each scone into the grated cheddar cheese, place on a baking sheet. Bake in a hot oven for 230°C/450°F/Gas Mark 8 for 15 minutes, then turn down the oven to 200°C/400°F/Gas Mark 6, for 5-10 minutes or until cooked. Serve with soup as a snack.
