These are my favourite savoury scones. The orange colour of the Leicester cheese looks attractive in them and the spring onions give extra texture as well as flavour. They are exceptionally light and can be eaten with or without butter Very good for picnics or lunch boxes. You will need a round cutter 7cm/ 3in and a baking tray.
- 225g (8oz) self raising flour
- pinch of salt
- 1/4 teaspoon baking powder
- pinch of dry mustard
- 50g (2oz) butter or hard margarine
- 75g (3oz) Leicester cheese
- 4 spring onions
- approximately 150ml (5 fl oz) milk
Heat the oven to Gas 7 / 210C. with a shelf near the top of the oven. Grease the baking tray.
Sieve together the dry ingredients. Rub in the fat.
Grate the cheese coarsely, clean and chop the spring onions, add both to the mixture Mix with enough milk to make a dough as soft as possible without being sticky.
Roll out on a floured surface to a depth of at least 1cm / 1/2 in , cut out as many as possible then lightly re-knead the trimmings to cut out the remainder. You should get about 7 of that size.
Place on the baking tray and bake for 20 minutes approximately, or until golden. Don’t overbake.
Allow to cool before storing in an airtight container They are best eaten the day they are made.
Note: a really soft dough and a hot oven are essential for light scones.