Cheese and Leek Scones

25 mins

Gluten, Milk

Line two baking trays and pre-heat them in an oven at 200/180 fan assisted/Gas Mark 6. In a large bowl, sift together the flour, salt and baking powder.
Rub the butter into the flour until it resembles breadcrumbs. Mix through the grated cheese and leeks with your fingers until they are evenly distributed.
Make a well in the centre of the mixture and gradually add the milk, bringing it all together quickly to make a dough.
Roll out the mixture on a floured surface and, using a cutter, make scones that are about 2cm thick.
Put them on the hot baking tray, glaze with milk and bake for 10-15 minutes until them are coloured and cooked through.

Heat a pan with oil and butter over a medium heat. Once melted add the shallots and leeks and sweat down until soft and lightly coloured. Season to taste.
In another pan heat the water, sugar and vinegar together until sugar had dissolved.
Pour this liquid into the leek mix and reduce the liquor until almost evaporated and the leeks have a jam texture.
Remove from the heat and leave to cool completely before transferring to a container to refrigerate until ready to use.