English Cheese Scones

This is my go-to recipe whenever I need to rustle up baked goods quickly. Fast and easy to make, these scones are delicious warm or cold and for decadence split and spread with butter or with a dollop of sour cream or creme fraiche. They make a wonderful accompaniment to a bowl of soup, especially a nice tangy tomato soup.

• Ready In: 30 mins
• Serves: 8
• Yields: 16 scones

Ingredients

• 1  lb all-purpose flour, with 8 teaspoons of baking powder added
• 4 -5  ounces butter (use margarine at a pinch but butter tastes better)
• 1  teaspoon red pepper flakes (can be omitted)
• 4  ounces  grated parmesan cheese (use the stuff that comes ready grated not your good parmesan)
• 4  ounces  extra strong cheddar cheese, grated
• 1⁄2 teaspoon salt
• 2  eggs, beaten
•  sparkling water or  soda water, to mix

Directions

1. Rub the butter into the flour until it resembles breadcrumbs and no lumps of butter remain.
2. Add the two types of grated cheese, the salt and the hot pepper flakes.
3. make a well in the centre and add the beaten eggs with the splash of soda or mineral water and mix all ingredients together until a soft dough is formed. Add a little more water if necessary but take care not to make the dough too sticky.
4. Place the dough on a clean floured surface and knead it very slightly until it is smooth.
5. Roll out with a rolling pin until approximately 3/4 inch thick, then use a round cookie cutter to cut out rounds.
6. Place the rounds on a baking sheet.
7. Bake at 200 degrees celsius for around 15 to 20 minutes or until the scones are golden brown on top.
8. Cool on a cooling rack.