FOOD + DRINK
TEA-RIFIC SCONES CONT .
Ploughman ’ s Brunch Scones Recipe by www . dairydiary . co . uk from the new cookbook More Taste & Less Waste out now
Serves : 4 Cook time : 35 minutes
Ingredients :
• 225g / 8oz self-raising flour
• 1tsp baking powder
• Pinch of salt
• 50g / 2oz butter , cut into small pieces
• 75g / 3oz extra mature Cheddar , finely grated , plus 110g / 4oz cut into 4 slices , to serve
• 1 tsp chopped thyme leaves
• 150ml / 1 / 4 pint milk , plus extra for brushing
• Cayenne pepper or paprika for dusting
• 4 tsp pickle
Optional to serve :
• Butter , spring onions , tomatoes and radishes
Method :
1 . Preheat the oven to 220 º C / 200 º C Fan / Gas Mark 7 .
2 . Sift flour , baking powder and salt into a large bowl . Rub in butter using your fingertips . Mix in grated cheese and thyme , then stir in milk , using a round-bladed knife , and mix to a soft dough .
3 . Tip onto a lightly floured surface and pat out to a 16cm square about 1.5cm thick . Cut into four squares and transfer to a baking sheet . Brush tops with milk , then dust with cayenne or paprika .
4 . Bake for 15-18 minutes until risen and golden . Cool for a few minutes on a wire rack .
To Serve :
Split scones , butter lightly and fill each one with cheese and pickle . Serve with spring onions , tomatoes and radishes , if you like .
Top Tip :
Instead of thyme use fennel seeds or 1 / 2 tsp English mustard powder .
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