CHEDDAR SCONES

Cheddar scones image

Fantastic straight from the oven or served the next day, split and toasted through

Provided by Silvana Franco

Categories Afternoon tea, Lunch, Snack, Treat

Time 25m

Yield Makes 12-15

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 130 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.36 milligram of sodium