1tablespoonFresh thyme finely chopped. or your favourite fresh herbs
Pinchof salt (optional) strong cheese will probably have plenty of salt in it
For the scones:
225gself-raising flour plus extra to dust
60gbutter cut into small cubes
150mlwhole milk or Buttermilk
1egg beaten to glaze the top of the scones before adding the crumble topping.
50ggrated mature cheddar or strongly flavoured cheese of your choice
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Pre heat the oven to 180°C. ( Fan Assisted) Dust a large baking sheet/tray with flour.
Make the Crumble Topping:
I know this in only a small amount, but using your fingertips, rub the butter and flour together until it resembles breadcrumbs.
Add the salt, oats and grated cheddar cheese then stir it all together to create a rough crumble like consistency. Leave to one side until you are ready to add to the top of your scone dough prior to baking.
Make the Cheese Scone dough:
Sift the flour into a bowl, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Add the salt and grated cheese. Give everything a good mix.
Make a well in the centre, then add two-thirds of the milk/buttermilk. Using a cutlery knife or fork, quickly bring the dough together. If there are any dry patches or an excess of crumbs at the bottom of the bowl, add more of the milk until you have a soft dough that is not too wet and sticky.
Using your hands, and without over handling it, bring all the dough together and tip onto a lightly floured serface. You should have a soft smooth dough.
Rolling, Shaping, Glazing and Topping
Shape the dough into a round and roll it out no thinner than 1 inch/2.5 – 3cm. Place the dough onto your prepared baking tray. Without marking the dough too deeply, indent sections using a floured wooden spoon handle or knife, creating a sharing scone.
To help the crumble stick to the surface, glaze the top of the scone with the beaten egg. Top with the crumble, gently patting it into the scone. If needed, use your wooden spoon again to mark sections in the dough. This will make it so much easier for cutting and serving.
Bake in the middle of the oven for 25 - 30 mins or until baked with a nice golden colour on the top and underneath. Ideally check the scone after 20 - 25 mins. Return to the oven for further few minutes baking if needed.
Cooling and Serving:
Allow the scone to cool a little, before carefully removing it from the baking tray and placing it on a wire rack to cool for about 15 minutes before serving, ideally warm from the oven.
Serve with salted or herb flavoured butter. Or with soup or a nice green Vegetable Salad
You can also cut the round of scones into separate portions before baking, the baking time will still be the same.
This sharing scone recipe is best eaten on the day it is made but will keep for a day if well wrapped or in an airtight container.
It is ideal for freezing. Bring back to room temperature before heating in the oven (150c) again for about 10 mins or until warmed through.
Double up the recipe to make 2 rounds of scones or one large sharing scone.
If making a large scone round, allow an extra 10 – 15 mins baking time.
When using fresh herbs, only use the leaves and not the woody stems.