I love cheese scones! These are so simple to make, and taste a lot better than anything you can buy in the shops. I like big fluffy scones, so tend to make them as tall and round as I can before putting them in the oven, and normally only make about ten to twelve. I like them very simple, with just a spread of dairy free butter on top, but you could try adding any chutney you like.
- 500g self-raising flour
- 2 tsp baking powder
- 150g dairy-free butter
- 150g lactose-free cheddar cheese
- 300ml soya milk
- Pinch of salt
Makes ~10-12 large or ~16 small scones.
- Pre-heat the oven to Gas Mark 6/ 200oC/400oF.
- Line two baking trays with parchment.
- Sieve the flour, baking powder and salt into a large bowl.
- Break the butter into small pieces, and add to the flour.
- Rub the butter into the flour using the tips of your fingers, until the mixture looks like fine breadcrumbs.
- Grate the cheese (and try and resist eating it!). Place about a tablespoon of the cheese to one side, and place the rest in the bowl.
- Mix in the cheese with your hands.
- Make a well in the middle of the mixture, and add the soya milk – you may not need it all, so add it gradually until the mixture forms into dough.
- Lightly dust the surface with flour, and turn the dough out onto it.
- Using a rolling pin gently roll the mixture in a circle, with a thickness of about 2.5 inches.
- Using a scone cutter, cut out rings of the mixture and place on the baking trays.
- Using a pastry brush, brush 2 tbsp soya milk over the top of each scone, and sprinkle a little of the left over cheese on top.
- Place in the oven for 15 minutes until well risen and golden.
- Remove and allow to cool.
- I like to eat them while they’re still warm, and with a good spread of the butter!