Method : 1. Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough. 2. Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more. 3. Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress. Ingredients : 200g self-raising flour , plus a little more for dusting 50g butter , at room temperature 25g porridge oats 75g grated cheddar , plus extra for topping (optional) 150ml milk
Posted on: Fri, 05 Jul 2013 09:10:03 +0000
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