Who doesn’t like a freshly baked cheese scones made with gorgeous Lyburn Farmhouse Cheesemakers warm from the oven served with some delicious chutney from Marque members Appetite for Adventure, Parkside Produce or The Real Jam and Chutney Company
- 225g self-raising flour
- 110g butter – diced
- 110g mature cheese (Lyburn cheese is great) grated plus extra to top before baking
- 140ml milk
- ½ tsp salt
- ½ tsp dry mustard powder
- 1 tbl each chopped fresh chives and parsley (dried work just as well)
- Heat oven to 180C / 250F / gas mark 4
- Put flour, salt, mustard, cheese and butter into a bowl and rub until finely crumbed (using a mixer is fine)
- Add milk until mixture just comes together
- Roll out dough to around 1.5cm thick and cut into rounds
- Place onto a greased baking tray, sprinkle with additional cheese and bake on top shelf of preheated oven for approx 15 minutes until golden brown.
- Serve hot or cold with butter, very more-ish!
Makes 4-6 depending on the size of the cutter.
Handy Tips and Hints.
Many people struggle with scones rising these handy tips should help.
- Do not overwork the dough when mixing and rolling – stretching the gluten will make the scones tough – just make sure that the mixture has just come together before rolling.
- Do not roll the dough too thinly – the baked finished scones will not rise much more than when they are first put in the oven.
Experiment with different flavour combinations – e.g. stilton and bacon, feta, sundried tomato and basil, goats cheese and red onion…the list in endless.