Cheddarscones

Name: cheddarscones
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 250 g self raising flour; 2 tl baking powder; 50 g cold butter in cubes; 4 el fresh chives finely chopped; 50 g semi sundried tomatoes (jar 295 ml), drained and finely chopped; 75 g Cheddar Tophat 48 (cheese), grated; 150 ml milk extra to cover the scones; flour to pollinate worksheet

A nice English recipe. The vegetarian lunch contains the following ingredients: self-rising flour, baking powder, cold butter (diced), fresh chives (chopped), semi-sundried tomatoes ((jar 295 ml), drained and chopped), Cheddar Tophat (48 (cheese), grated), milk (extra to cover the scones) and flour (to dust the worktop).

Ingredients

Kitchen Stuff

baking paper, rolling pin

Directions

Mix the flour, the baking powder and 1 knife tip of salt together. Add the butter and mix until it becomes a nice crumble. Add the chives, tomato and 50 g cheese and mix well. Pour in the milk and knead into a coherent dough. Preheat the oven to 200 ° C. Dust a cutting board with flour. Roll out the dough into a piece of paper about 1 1/2 cm thick. With a glass, cut out circles of 6 cm diameter. Do the same with the rest of the dough, until you have approx. 12 scones. Place them on a griddle covered with parchment paper and brush with milk. Bake the scones in about 15 minutes until done and golden brown. Remove from the oven and sprinkle with the rest of the cheese. Allow to cool. Bring: take the cheddarscones in a sealed container. Eat them like this or with salted butter or blue cheese.
You can prepare the dough 1 day in advance. Keep it in the refrigerator, covered with cling film. Follow the recipe on the day itself from preheat oven.