CHEESE AND LEEK SCONES
Makes
32
Time
25 mins
Allergens
Gluten, Milk
Ingredients
- 450g self-raising flour
- Pinch of salt
- 2 tsp baking powder
- 110g butter, cut into cubes
- 200g Cheddar cheese, grated
- 100g leeks shredded and washed
- 200ml milk, plus extra for glazing
Method
- 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.
Try With...LEEK JAM
Ingredients
- 30g shallots, finely sliced
- 150g leeks, finely shredded
- 15g unsalted butter
- 15g vegetable oil
- Seasoning
- 50ml water
- 50g light brown sugar
- 50ml cider vinegar
Method
- 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.
