Cheese scones are delicious smothered with butter, cut into two with melted cheese on top or just on their own. You can make plain scones without the cheese or sweet scones with sugar. Whichever you decide the results will be good I assure you.
175 g or 6 ozs (3/4 c) Self Raising Flour
50 g or 2 ozs (1/2 stick) Butter
75 g or 3 ozs (1/3 c) grated strong cheese
a little milk and or a beaten egg
Heat the oven to 220 C, 425 F or Gas mark 7. Prepare a baking sheet with some baking parchment.
Rub the butter into the flour until it resembles fine breadcrumbs, stir in the grated cheese, reserving a little for the top. Make a well in the centre of the bowl and add a little milk or beaten egg until a soft dough is formed. (It is difficult to say exactly how much liquid you will need because flours do vary so I am afraid it is trial and error!) Sprinkle your unit top with flour and turn out the dough. Roll out with a rolling pin or just flatten slightly with your hand. Half an inch thick is good. Using a scone cutter make about 6 or 8 scones and put onto the baking sheet. Brush the tops with milk or egg wash and sprinkle with the reserved cheese. Bake for about 10 to 15 mins until golden brown and firm sided. Enjoy.