British · serves 2
Cheese Scones
Fold the dough over itself six times. That's where the layers come from.
Ingredients
- 180ml milk
- 2 tsp vinegar
- 240g plain flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 60g cold butter
- 100g cheddar, grated
Method
- Milk and vinegar, 5 minutes to thicken.
- Mix flour, baking powder, soda and salt, then rub in the cold butter to fine breadcrumbs. Stir in most of the cheese.
- Well in the middle, milk poured in 60ml at a time, stirring, until just sticky. You may not need it all.
- Onto a floured surface, then fold the dough over itself five or six times, pressing down after each fold.
- Roll to 2.5cm thick — thick, or they won't rise — and cut straight down without twisting the cutter.
- Remaining cheese on top. 230°C for 15 minutes.