Cheese scones
“What has happened to afternoon tea?”
- 500g self-raising flour*
- 2 tsp baking powder
- speck of cayenne pepper
- pinch salt
- 100g butter
- 100g grated matured cheddar cheese
- 1 tbsp chopped chives (optional)
- 300ml water
- milk to glaze or flour
* If using wholemeal flour expect a more solid scone. My preference would be for half wholemeal and half white self-raising flour.
I very quickly revert to the influence of my British forebears when I think about afternoon tea. There should be freshly baked scones and something with cream, and definitely cake and possibly a pie.
Method
Heat oven to 220C. Grease and flour a baking tray.
Put flour, baking powder, cayenne and salt in bowl of a food processor. Pulse for a few seconds. Drop in the butter and pulse for about 30 seconds until mixture resembles breadcrumbs.
Tip into a bowl, stir in cheese, chives and water. Mix quickly and pat into a round or rectangle three centimetres thick.
Cut into rounds or squares and put close together on prepared tray. Brush tops with a little milk or dust with flour. Bake 12-15 minutes, then cool on a wire rack.
Split and butter with plain butter or herb butter.
