This one’s by request… from my mate Sam. I took a batch of these to visit her when she had her baby, Tom, nearly 18 months ago, and apparently she’s not forgotten them. Well they are pretty tasty! They are great for when you have visitors popping in for morning or afternoon tea. Use a light touch with scone mixture when stirring, kneading and rolling out, or they might not rise as well. I like to serve these warm, sliced in half, spread with butter and accompanied by a pot of tea.
Scones will go stale very quickly, they will only last one more day after making at the most, so what you don’t use on day one be sure to give away. They also make a lovely late afternoon snack with a glass of wine or G&T!
400g plain flour
3 teaspoons baking powder
Salt & pepper
100 g cold butter, diced
200 ml milk
Squeeze of lemon juice
1 cup combined grated cheddar and parmesan cheese
1 tablespoon combined finely chopped fresh dill and chives (or you can just use one of either of these)
1 teaspoon paprika
Before you start:
– Preheat oven to 200 degrees
– Prepare a clean surface for rolling out the scones
– Line a baking tray with baking paper and set aside.
Sift the flour and baking powder into a large bowl and season with salt & pepper. Rub the butter in with your fingers until the mixture is sandy. If you want to speed up this part, you can do it in the food processor.
Squeeze the lemon juice into the milk. Whisk the eggs together. Make a well in the centre of the flour mixture, tip in the milk and the eggs and stir through. Add the cheese, paprika and herbs and mix until all the ingredients are combined.
Tip the dough onto the clean and floured surface. Knead a few times, then using a rolling pin, gently roll the dough out until its no more than 5 cm thick. Cut out rounds of dough with a cookie cutter and place on the tray.
Bake for about 15 minutes.