Cheese and Parsley Scones

Soft centre, fluffy and moist Cheesealicious scones with a parsley bite.... 

Ingredients

• 225g/8oz self-raising flour

• Pinch of salt

• 40g/1oz butter

• 50g/2oz mature Cheddar, grated

• 150ml/5fl oz milk

• Handful of fresh parsley or to taste

Method

1. Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking sheet.

2. Mosh pit - mix together the flour and salt and rub in the butter.

3. Circle pit - stir in the cheese, milk and parsley till you get a soft dough.

4. Turn onto a floured work surface knead very lightly. This is not the time for stress relief! Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Make sure there is about 5cm/½in between each dough round to stop them blending. Keep rolling and stamping till all the dough is used up.

5. Sweep the tops of the scones with a little milk. Bung it in the oven and bake for 12–15 minutes or until well risen and golden. We know your cool, but you have to cool these, on a wire rack.

6. Butter, serve and enjoy!!

Pro Tips

Substitutes won't do! Never use dry parsley it must be fresh.