Yummy, salty, herby, cheesy scones. These deserve real butter, and lots of it! They are best eaten within a couple of days before they dry out, but I find that is not normally an issue!
225g Self-raising flour
Pinch of sea salt
55g Unsalted butter
2 handfuls of strong cheese – grated. I prefer a mixture of strong chedder and parmesan.
1 tablespoon of chopped fresh rosemary
2tsp good quality sea salt
Whack the oven onto 220 C, Gas mark 7.
Line and grease two baking trays.
Mix together the flour and salt.
Rub in the cold cubes of butter, using your fingertips, until the mixture resembles breadcrumbs.
Stir in the cheese and milk so that they mixture comes together.
Lightly flour a work surface and roll the dough out until it is about 5cm thick (I like big scones!) and cut out using a crinkly scone cutter – or a mug if you don’t have one.
Place the scones onto the baking trays, leaving plenty of room between them. Brush the tops with milk. Top with a good sprinkle of seas salt and chopped rosemary – don’t be shy, the more herbs the better!
Bake the scones in the oven for around 20 minutes, or until the scones are golden brown.
Allow them to cool slightly, then slice with a serated knife. Spread liberally with butter and then stuff them in your face while they are still warm. Nom!