Equipment –
Medium mixing bowl
A sharp knife and a butter knife (not shown)
Mixing spoons and cups
An oven tray, greased
A cheese grater
The Cast of Characters-
1 ½ cups of self raising flour
1 cup of grated cheese
1/3 cup butter
400ml (approx) milk
3 stalks rosemary
½ tspn salt
Preheat the oven to 220C (200C if using a fan forced oven) 430F
Place the flour and butter into a large mixing bowl together
Using only the tips of your fingers, rub the butter into the flour, until the mixture resembles fine breadcrumbs.
Strip the rosemary stalks by grasping firmly at the top and running your fingers down the stalk.
Chop the rosemary finely with a sharp knife.
And add to the flour mix, along with the grated cheese.
Stir through gently and then add around half the milk.
Grab a butter knife and using a cutting motion, mix the milk into the flour. You will probably need to add a little more milk, but don’t let the mixture get sloppy. You are looking for a dough consistency.
This is about half mixed. Remember if it is too dry you can add a little more milk, or if it is too wet you can add a little more flour. DON’T OVER WORK THE DOUGH! Or your scones will end up tough.
Turn the dough out onto a floured bench and using a rolling pin (or in my case a glass bottle) roll the dough out to be about an inch thick. Mine is a little thin.
Using a cutter, cut rounds out of your scone dough. I used a well floured glass to cut mine.
Grab the scraps and ball them all together.
Roll them out and cut more rounds. Make sure you use up all your scraps!
Place the scones onto a greased tray, making sure they are touching, even if this means you don’t use the whole tray. Brush them with a little bit of milk and put them in the oven for about 15 minutes, or until golden brown on top.
Serve warm with butter.
Enjoy!
