Cheese Scones

Maybe I should have called these easy cheese scones. They were a doddle and turned out light and tasty. I've fancied a savoury scone(s) ever since I read a magazine  that featured a selection of them looking luscious on the page. Onion & bacon, spring onion, olive, cherry and traditional sultana versions. Unfortunately they all used cream as well as butter which whilst delicious, made them more unhealthy than they needed to be for everyday treats and my waistline. Good food for thought though. A browse through Merry Berrys baking bible gave me some tips. Apparently mix and kneed minimally, to avoid activating the gluten and use as small amount of four as possible to roll out.
These were nicer once cold, as they tasted a little 'floury' when still hot. They froze well. I made them with Junior Gingerbread man and much fun was had. Especially as he sat on a chair for the 12 minutes they took to cook watching them. It took quite a bit of persuasion convince him that you couldn't eat the 'cakes' raw.

Just need to bribe the cookie queen for her mums recipe, these were nice, but not as good as hers.

Cheese Scones

Ingredients
225g self raising flour
pinch of salt
55g butter
25g mature cheddar cheese, grated
150ml milk

Method
Heat the oven to 220°C. Lightly grease a baking sheet.
Mix together the flour and salt and rub in the butter.
Stir in the cheese and then the milk to get a soft dough.
Turn onto a lightly floured work surface and knead very lightly. Pat out to a round 2cm thick. Use a 5cm cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.