Cheese and garlic tear-and-share scones, serves 10–12, prepare ahead, can be made up to a day ahead, freeze well cooked.
450g (1lb) self-raising flour, plus extra for dusting
2 tsp baking powder
2 tsp mustard powder
1 tsp salt
100g (4oz) butter, cubed
50g (2oz) parmesan cheese, finely grated, plus extra for sprinkling
100g (4oz) mature Cheddar cheese, grated
1 garlic clove, crushed
6 tbsp finely snipped chives
about 150ml (5fl oz) milk
- 1 Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with baking paper.
- 2 Measure the flour and baking powder into a large bowl with the mustard, salt and butter. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add both cheeses with the garlic and chives.
- 3 Beat the eggs in a jug, adding enough milk to make up to 300ml (10fl oz) of liquid. Gradually add this to the mixture in the bowl and mix together to make a dough (see tip). Tip on to a lightly floured work surface and knead until smooth, then divide into 22 equal-sized balls.
- 4 Arrange the balls of dough on the prepared baking sheet to form a round with all the balls just touching. Brush with any leftover liquid in the jug and sprinkle with the extra Parmesan.
- 5 Bake in the oven for 25 minutes until well risen and golden on top and underneath. Serve warm with butter.
Mary’s foolproof tip
A scone dough should be fairly sticky rather than dry. If it is on the wet side, it gives a better rise and the resulting scones are very moist.
Click below to here a few tips from Mary Berry for this recipe.