Prep 10 mins
Cook 12 mins
Great served fresh from the oven - split open and douse dangerously with butter.....naughty but very, VERY nice!! These also keep very well in an airtight tin or container and can be toasted next day or gently warmed through in a low oven. Ideal for freezing - will keep in freezer bags for up to 2 months. Great picnic fare - split them open and spread with garlic & chive soft cream cheese, (Boursin or Philadelphia type) or make cheese & ham scone sandwiches or even cucumber scone sandwiches!! The oats give them a great texture - I use fairly coarse porridge oats. This recipe is easily doubled for larger crowds or greedy people!!!
- 200 g self raising flour
- 50 g butter, softened
- 25 g porridge oats
- 75 g grated mature cheddar cheese
- 150 ml milk
- 0.25 ml salt
- Preheat oven to 220C - gas 7.
- In a large roomy bowl rub softened butter into flour until they resemble breadcrumbs.
- Stir in oats & cheese, then add the milk - if it feels too dry, add a touch more milk.
- Bring it all together and make a soft dough.
- Lightly dust a surface with flour and roll out the dough until NO thinner than 2cm.
- Using a 4cm scone/cookie cutter firmly stamp out the rounds - do NOT twist as you stamp as it stops the scones from rising evenly!
- Re-roll all the trimings and stamp out some more rounds until the dough is finished.
- Place on a non-stick baking tray/sheet or one which has been lined with non-stick baking paper. Dust with a little more flour OR glaze with a little milk & add some extra grated cheese for the topping if desired.
- Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack - if you can manage it!
- Serve on their own or with Boursin soft cheese, Philadelphia cream cheese, sliced ham, cucumber, cress or just with BUTTER!
- Cheese variation for the topping is grated parmesan mixed with a little paprika or cayenne pepper.
These are just delicious scones and so easy to make. I add 100 grams of cheese instead of 75, a 2/3 teaspoon of dijon mustard and about 1/4 teaspoon of cayenne to give them a kick! My family love them, I make them every Sunday and our house has become very popular for coffee and scones!
Wonderful flavour and texture! I used my heart shaped cutter cus Valentine's Day is next week and I am baking ahead for a tea party inspired by FT's Tea Time and Light Suppers Event thread. Put some in the freezer and used some to top a casserole we had for supper tonight instead of biscuits. Delicious and very flavourful!! I'd like to try them with regular flour and baking powder, they didn't raise as high as I thought they should and wonder if it might be the use of self raising flour, I say this cus I have never had a lot of luck with self raising flour in other recipes. Thanks for posting, I sure will be making these again, so easy to do.
Very tasty scones, indeed!!! Karen, these are fabulous little bites of cheese and oat! They have a lovely scones texture (fluffy on the inside with a crisp interior) and the taste is just plain yummy! The oats go great together with the cheddar! Id luv to try these with some fresh or dried herbs added to the batter... I used whole grain flour to make these, so that my scones were a little denser and darker, but they were still fantastic! THANKS SO VERY MUCH for sharing this gem of a recipe with us! I cant wait to make it again! Made and reviewed for Ed'n8-Make My Recipe August 09.