Cheddar scones

10-30 minutes 200 kcal or less afternoon tea biscuits butter cheddar coffee morning english snack milk porridge oat porridge oats quick savoury scones self-raising flour

N/A

Makes 12-15

Source

Ingredients

200g self-raising flour , plus a little more for dusting

50g butter , at room temperature

25g porridge oats

75g grated cheddar , plus extra for topping (optional)

150ml milk

avocado , soft cheese, ham, cucumber, cress

Method

Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.

Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.