If you enjoyed my Courgette and Gorgonzola Muffins, then I’m sure you’ll love these. I came across this recipe in an old notebook I’ve had since I was a little girl, where I would jot down all of the recipes I cooked, either at school or at home with my mum. This recipe must have come from my mum, because I remember her cooking them lots when we were younger – the smell of them baking in the oven brought back memories of coming home from school and eating these warm with butter as a snack.
The recipe is very simple, and making the scones is very cathartic. I really enjoy rubbing together the flour and butter – your mind can wander and it’s a very peaceful process. I’m sure you’ll enjoy making them, and they are absolutely delicious – particularly fresh from the oven!
How do you pronounce scone? I’ve always said it so it rhymes with gone – do you pronounce it so it rhymes with moan?
These wil take 30 minutes to make and makes 10 scones.
225g self-raising flour
Pinch of salt and black pepper
50g grated mature cheddar cheese
1. Preheat the oven to 200 degrees
2. Weigh out the flour and pour into a bowl with the salt and pepper. Cut the butter into cubes and add this to the bowl. Rub the flour and butter together with your fingers until it resembles breadcrumbs.
3. Stir in the grated cheese and milk. Work the mixture together with your hands until it all comes together, then tip onto a floured surface and knead gently, then roll out until it’s approximately 2 cm thick. Use a 2 inch circular pastry cutter to cut out rounds, and place onto a greased baking tray.
4. Bake in the oven for around 15 minutes until golden and risen.