A savoury scone is a beautiful thing and works just as well for breakfast as it does for lunch or dinner. I love to make a batch of these to enjoy warm and fresh out of the oven with salted butter for breakfast. If I’m lucky enough to have leftovers, I make little ham sandwiches later on or I have them with soup, dunking every bite. To warm them up, simply wrap them in tin foil and pop them in the oven for a bit, but they’re just as addictive when they’re cool so sometimes I don’t even bother.
Ingredients
- 340g self-rising flour
- 2 teaspoons baking powder
- 70g salted butter, cubed
- 100g red leicester cheese
- 300ml sour cream
- 5-6 tablespoons whole milk
- More grated red leicester cheese for sprinkling
- Freshly ground black pepper
Method
- Preheat the oven to 210°C/190° Fan.
- Sift the flour & baking powder together in a large bowl. Using a pastry cutter (or a fork if you don’t have one), cut the butter into the flour until the mixture goes crumbly and looks a bit like bread crumbs.
- Stir in the grated Red Leicester. Add the sour cream and cut it into the mixture, again using your pastry cutter. At this stage you might find the mixture is looking too dry, so you can add milk 1 tablespoon at a time until you have a soft, but not too sticky dough.
- Flour your work surface lightly and using a rolling pin, roll your dough to a thickness of about 2-3cm. Cut out your scones with a round cookie cutter, but if you don’t have one a round glass will do. Transfer the circular dough pieces to a floured cookie sheet, spacing them out a few centimetres apart. If you think you have enough dough, gather it into a ball, roll it out again and repeat. Finally, you can use the scraps to form a rough bun and bake that as well. (No need to waste good dough!)
- Sprinkle the scones with a bit of grated Red Leicester and freshly ground black pepper. Bake for 10-12 minutes and enjoy at least one while it’s still hot, if not the whole lot.
