Wednesday 13 December 2017

Cheesy Scones

This recipe makes a nice alternative to traditional white soda bread. It stays fresh for three to four days in a bread bin but also freezes quite successfully. You can change the flavour around to suit your taste.

What you need

1lb/450g plain white flour

1 level tsp bread soda

1/2 tsp salt

350-400ml buttermilk To flavour 5oz/150g cheese (Cheddar, mozzarella, etc)

1 Pre-heat the oven to 180 C/350 F/Gas Mark 4. Sieve the plain flour into a large mixing bowl, then sieve in the bread soda -- it is vitally important that the bread soda is sieved as it tends to clump together.

2 Add the salt at this stage, too. Grate the cheese and add 3oz/75g to the dry ingredients. Mix well.

3 Pour in the buttermilk and mix until a soft, sticky dough has been achieved, then transfer the dough on to a well-floured work surface and knead for a moment or two.

4 Flatten the dough into a large rectangle, about one-inch thick, and, using a scone cutter or a sharp knife, cut it into the desired shapes.

5 Place the scones on to a floured baking tray and brush lightly with a little egg wash, then sprinkle the remaining cheese over the top. Pop into the oven to bake.

6 Bake the scones for 20-25 minutes until well risen and golden brown.

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