Mini Savoury Scones
I love all kind of scones, from plain to fruit to cheesy ones. These have a couple of extra additions that I’ve found work really well. Delicious eaten straight from the oven with butter, or left to get cold to take on picnics, they are very tasty and moreish and make a change from sweet ones at tea time.
(Makes 12-15 mini scones)
- 225g self-raising flour
- 50g butter, cool
- 25g Gruyere or strong cheddar
- ½ tsp each of cayenne, celery salt and dried rosemary
- 150ml milk
- A little extra milk and rosemary for topping
1. Put a baking tray (ungreased) in the oven and preheat to 220°C (205°C fan assisted, gas mark 7). Place the flour in a mixing bowl and rub in the butter with your fingertips.
2. Stir in the grated cheese, then the rosemary, salt and cayenne. Add the milk and mix gently and briefly to a soft dough.
3. Turn out onto a floured surface and knead very gently with floured hands, then pat out to a thickness of 2cm. Cut out rounds with a plain 5cm cutter and place them on the hot baking tray. Brush the tops with a little milk and dust with rosemary.
4. Bake for 12-15 minutes until risen and golden brown. Eat warm with butter, or cool on a rack.