This recipe is one we refer back to time and time again. The scones come out fluffy and utterly delicious! It has been taken from our brand new Cookery School Handbook – available to buy here.
300g / 10½ oz plain flour – use organic white flour or
a mixture of white and wholemeal
3 teaspoons baking powder
good pinch of salt
110g / 4 oz cheese, grated – use a strong-flavoured cheddar
pinch of mustard powder
pinch of cayenne pepper
large handful of flat-leaf parsley, chopped
2 spring onions, trimmed and finely chopped
1 thyme sprig, picked and chopped
about 160ml / 5 oz milk – egg and milk together ought to
make up 190ml / 6½ oz
3 tablespoons rapeseed oil
1 egg, beaten
- Preheat your oven to 220ºC / 425ºF.
- Place the flour, baking powder and salt in a large bowl.
- Add the cheese, mustard powder, cayenne pepper, parsley, spring onions and
thyme to the dry mixture.
- Add the milk and oil to the beaten egg and mix well.
- Holding back a couple of tablespoons of the ‘wet’ mixture for glazing, gently mix the rest into the dry ingredients using a fork until they are just blended together. Make sure you use a light touch and do not over-mix.
- Topple the contents of the bowl on to a dry, lightly floured surface and work very gently until the mixture just holds together. Do not knead.
- Pat the dough out and then fold in half and pat the two halves together (this gives the traditional two-tier structure to the scones).
- Cut the scones with a floured cutter or glass – we like to pat the scone mixture into a square and cut into 12 cubes. Place on a floured baking sheet and glaze ith the remaining ‘wet’ mixture.
- Place in the oven as soon as possible and bake for 10–12 minutes or until golden brown.
- Serve hot with butter for a real treat.
For a really rich and decadent scone, substitute double cream for the milk. If you are doing this, you may need to add some milk to the cream, as cream is less liquid than milk and your mixture may be a little dry.