Cheese Scones with Garlic Butter
Moorish mini cheese scones topped with garlic butter.
Prep Time
Cook Time
Prep Time
Cook Time
  • 175 g self- raising flour
  • 50 g Strong bread flour
  • 1/2tsp Celery salt
  • 1/2tsp paprika
  • 55g Cold unsalted buttercubes
  • 30g Pecorino cheesefinely grated
  • 150 ml semi-skimmed milk
  • 1tsp baking powder
  • 50g Garlic butter
  1. Preheat the oven to 200c/180c Fan. In a large bowl sift in the flour, celery salt, paprika, baking powder ensuring that all the ingredients are thoroughly combined.
  2. Add in the butter and combine with your fingers to make breadcrumbs. Then add in 25g of the cheese and mix well. Make a well in the centre and pour in the milk to make a soft but firm dough. Don’t pour in all the milk as you might not need to use all of it.
  3. Lightly flour a surface and roll out the dough to about 1 cm thick. cut out the scones with a small cutter (about 4cm) then put the scones onto a lined baking sheet. Repeat until you have used all of the dough.
  4. Glaze with milk and sprinkle with the remaining cheese. Bake in the oven for 25-30 minutes or till golden brown and cooked through.
  5. Serve hot with garlic butter.
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