Cheddar Scones


  • 250 g (8 oz) self-raising flour
  • 50 g (2 oz) butter, chilled and diced
  • 50 g (2 oz) mature farmhouse Cheddar, grated about 100 mls ( oz) buttermilk, or fresh milk soured with lemon juice. Or use 75 mls (3 oz) water with 25 mls (1 oz) yoghurt


Rub the flour and butter together in a bowl. Stir in the cheese and add enough liquid to make a soft, pliable dough. Transfer to a floured board, and knead it lightly.

Roll and cut out scones. Bake at 200°C/400°F/gas mark 6 in a preheated oven for about 15 minutes. Cool on a wire rack before serving warm.