Cheese Scones

INGREDIENTS

• ​3 cups Edmonds standard flour
• 6 tsp Edmonds baking powder             
• ¼ tsp salt                                            
• extra milk
• 75g butter
• 1 to 1½ cups Meadow Fresh milk, approximately
• 1 cup cheese/120g
• 1 spring onion

METHOD

1. ​Preheat the oven to 220ºC. Grease or flour a baking tray.
2. Sift the flour, baking powder, and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add cheese to the mixture and rub until distributed evenly.
3. Cut spring onions to small pieces and mix into the dough
4. Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.
5. Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. Brush the tops with milk and sprinkle with cheese.
6. Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.