Cheese And Garlic Tear And Share Scones

Mary Berry's Foolproof Cooking

https://www.cutoutandkeep.net/projects/cheese-and-garlic-tear-and-share-scones • Posted by Ebury Publishing

serves 10–12 prepare ahead Can be made up to a day ahead. freeze freeze well cooked.

You will need

450 g Self-Raising Flour , plus extra for dusting 2 tsp Baking Powder 2 tsp Mustard Powder 1 tsp Salt 100 g Butter , cubed 50 g Parmesan Cheese , finely grated, plus extra for sprinkling 100 g Mature Cheddar Cheese , grated 1 Garlic clove, crushed 6 tbsp Finely snipped Chives 2 Eggs 150 ml Milk

Project Budget

Time

Difficulty

Description

serves 10–12 prepare ahead Can be made up to a day ahead. freeze freeze well cooked.

Instructions

1. Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with baking paper.

2. Measure the flour and baking powder into a large bowl with the mustard, salt and butter. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add both cheeses with the garlic and chives.

3. Beat the eggs in a jug, adding enough milk to make up to 300ml (10fl oz) of liquid. Gradually add this to the mixture in the bowl and mix together to make a dough (see tip). Tip on to a lightly floured work surface and knead until smooth, then divide into 22 equal-sized balls.

4. Arrange the balls of dough on the prepared baking sheet to form a round with all the balls just touching. Brush with any leftover liquid in the jug and sprinkle with the extra Parmesan.

5. Bake in the oven for 25 minutes until well risen and golden on top and underneath. Serve warm with butter. Mary’s foolproof tip A scone dough should be fairly sticky rather than dry. If it is on the wet side, it gives a better rise and the resulting scones are very moist.