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Cheese scones

This recipe for cheese scones is proof that simple is sometimes best! I like to use a tangy West Country Cheddar cheese. Serve warm out of the oven or reheat for a few seconds in the microwave.

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200g Shipton Mill organic self-raising white flour (No. 113)
½ level teaspoon fine salt
½ level teaspoon mustard powder
Pinch Cayenne pepper
50g butter, softened
50g cheddar cheese, finely grated
120g full cream milk

Extra milk for brushing
Extra cheese for topping


  1. Preheat the oven to 210°C (fan assisted)
  2. Empty flour into a large bowl, and stir in the salt, mustard powder and Cayenne
  3. Rub the butter into the flour until it is all incorporated, and then mix in the grated cheese
  4. Add the milk all at once, and mix to a soft but not sticky dough with a knife
  5. Turn onto a lightly floured surface and knead briefly until smooth
  6. Roll out to around 1cm thick, and cut into rounds with a plain 6cm cutter
  7. Transfer to a buttered baking tray (or use a silicone mat) and brush the tops with milk
  8. Cook in the preheated oven for around 8-10 minutes until well risen and golden

If you are not going to eat all of the scones the same day, they can be frozen in a resealable bag as soon as they are cool.


Added by: Simon Harris

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