The scone is a ubiquitous little thing, and a quintessential part of British afternoon tea. Invented in Scotland in the 16th century, it is the grown up cousin of the American ‘biscuit’. It is more akin to pastry than cake, and with a simple ingredient list of flour, fat, and a raising agent it typifies its humble origins.

With the addition of a few more ingredients, the scone can be transformed into something spectacular. Adding raisins, cherries, or nuts make a great tea time treat, or you can make the more savoury with cheese and herbs.

I was making Boston Beans for supper today (check back later in the week for the recipe) and wanted something to soak up all the lovely juices. The scone is not just the perfect vehicle for getting clotted cream into your mouth, but beans too.

As I was serving these with the beans, which I wanted to remain the star of the show, I didn’t add any chives, but you could. Scones are at their best when fresh, so that is why I kept the batch fairly small, but you could easily double this, or half it, should you need too. Great with stews, soups, or fresh out of the oven with butter.

Cheese Scones

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Serves

9

Ingredients

• 400g Self Raising Flour
• ½ teaspoon Salt
• 1 teaspoon Baking Powder
• 110g Unsalted Butter (cubed)
• 150g Mature Cheddar (grated)
• 180ml Buttermilk (plus extra for glazing)
• Extra cheese for topping

Directions

1.	Pre-heat the oven to 200°C / 400°F / Gas Mark 6 with a baking sheet inside
2.	Sift the flour, baking powder, and salt into a mixing bowl
3.	Add in the grated cheese and rub into the flour until well combined
4.	Add cold cubed butter, and using a pastry cutter or your finger tips, rub the butter into the flour until it resembles large breadcrumbs
5.	Make a well in the centre of the dry ingredients and add in half the milk then gently mix together. A little at a time, add just enough of the rest of the milk until you have a soft firm dough. It should not be sticky
6.	On a floured surface, pat the dough into a rectangle and roll out until it reaches about 2-2.5 centimetres thick
7.	Slice the dough length way into three, then width way into three, giving you nine pieces
8.	Place on the baking tray, then glaze just the tops with milk and sprinkle a little of the grated cheese
9.	Bake for 10-15 minutes or until risen and golden