If you don’t have a sweet tooth, a savoury scone makes a welcome addition to afternoon tea – or enjoy it, while still slightly warm, alongside a bowl of soup.
MAKES 6 | PREP 20 MINS | COOK 15-20 MINS
Ingredients:
- Vegetable oil, for greasing
- 225g (8oz) self-raising flour, plus extra for dusting
- ½ tsp baking powder
- 55g (2oz) soft margarine, or chilled butter, cut into small cubes
- ½ tsp English mustard powder (optional)
- 115g (4oz) mature Cheddar cheese, grated
- About 150ml (5fl oz) milk, plus extra for brushing
- Salt and cayenne pepper
Instructions:
Preheat the oven to 220°C/200°C fan/gas 7. Lightly oil a baking sheet.
Sift the flour, baking powder and a pinch of salt into a bowl. Add the margarine and rub in using your fingertips. Stir in the mustard powder (if using), a pinch of cayenne and most of the cheese, reserving a little of the cheese for topping the scones.
Gradually stir the milk into the flour to make a soft, but not sticky, dough: you may not need all the milk.
Turn out onto a floured surface, knead lightly until smooth, then roll out to about 2.5cm (1in) thick. Use a 7.5cm (3in) round cutter to stamp out your scones, taking care not to twist the cutter, and place them on the prepared baking sheet. Very lightly knead the trimmings together and stamp out one or two more scones.
Brush the tops lightly with milk, then sprinkle with the reserved cheese, pressing it down lightly. Bake for 15–20 minutes until well risen and golden brown. Cool on a wire rack.
About the book
This autumn, enjoy a comforting bowl of goodness with National Trust Soups by Maggie Ramsay, the perfect companion for chilly nights. Inspired by soups from around the world, this beautifully illustrated book features 80 tried-and-tested recipes bursting with flavour.