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.
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
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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If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
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The Shipton Millers