Cheese Scones
Serves: makes approximately 20 mini scones or 12 larger ones
Prep: 15 min, baking: 15 min
You can make these with plant based ingredients or use dairy cheese, butter and milk, up to you. Either way, the addition of our bouillon seasoning makes them mouth-wateringly tasty.
Recipe tip: Try the gluten free option - we’ve used gluten free flour in this recipe
What you’ll need:
225g self-raising flour
1 tsp baking powder
55g butter
120g cheddar, grated
100ml milk
1 tsp mustard powder
3 tsp of our bouillon, whichever you have in the cupboard
How to do it:
Set your oven at 180C fan and put a baking tray in to warm up.
Mix the butter, flour, baking powder, mustard powder and bouillon in a blender until they resemble breadcrumbs. Stir in the cheese (saving about 20g of it to top the scones) then add the milk. Blend into a dough-like ball.
Roll the dough gently on a floured surface until 1cm thick (for the mini scones) or 2cm thick for the bigger versions. Cut them out with a pastry cutter and place on your warm baking tray.
Brush the tops lightly with more milk and sprinkle the remaining cheese on top.
Bake for about 15 minutes until golden brown and smelling delicious.
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