About the Recipe
I call these my "all seasons" scones because I make them all the time. They are light enough for a summer dinner with a big, fibre full salad but substantial enough for an autumnal lunch with some nice, ripe cheeses. The recipe uses yoghurt to make the scones a little lighter but if you want a more substantial scone for cooler weather, then you could substitute cream for the yoghurt.
Ingredients
60g strong cheddar cheese
2 sundried tomatoes
5g fresh parsley
225g plain flour
1 tbsp baking powder
a little salt
1 tbsp sugar
50g unsalted butter
1 egg, beaten
3 tbsp plain yoghurt
60ml milk
a little extra flour for dusting
a little milk for brushing
1 small ring cutter
1 baking tray
Preparation
cut the cheese into small cubes,
chop the sundried tomatoes into small pieces and finely chop the parsley
heat your oven to 180C / 350F (fan)
put the plain flour, baking powder & sugar in a bowl, add the butter and cut into small pieces (or you can cut the butter into small pieces in advance if you prefer)
rub the butter into the flour with your fingers until you get a crumby consistency, then add the beaten egg, yoghurt & milk and mix everything together
add the cheese, sundried tomatoes & parsley to the dough, mix together and lightly knead for 1 min
dust a work surface with extra plain flour, form the dough into a 3cm thick roundel
use a small cookie cutter to make 10 scones, place them on a baking tray and brush with a little extra milk
bake in the preheated oven (fan, 180 C / 350 F) for 15mins or until lightly browned