British Cheddar and Spring Onion Scones

Shopping list

• 350 g self-raising flour — plus extra for dusting

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• 1 tsp baking powder

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• 0.5 tsp sea salt

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• 75 g unsalted butter — cold, cubed

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• 120 g mature Cheddar cheese — grated

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• 4 piece spring onions — finely chopped

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• 200 ml milk — plus extra for brushing

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• 0.25 tsp black pepper — freshly ground

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Step by step

1. 1

   Preheat the oven to 220 °C (fan 200 °C). Line a baking tray with baking parchment.

2. 2

   In a large bowl, combine the flour, baking powder, salt and pepper.

3. 3

   Rub in the cold cubed butter with your fingertips until the mixture resembles fine breadcrumbs.

4. 4

   Stir in the grated Cheddar and chopped spring onions.

5. 5

   Pour in the milk and gently mix with a knife to form a soft, slightly sticky dough.

6. 6

   Turn the dough onto a lightly floured surface and pat out to about 2.5 cm thick. Cut into rounds using a 6 cm cutter.

7. 7

   Place the scones on the prepared tray, brush the tops with a little extra milk and bake for 12– 15 minutes until risen and golden.

8. 8

   Cool on a wire rack for a few minutes before serving warm or at room temperature.