Lightly grease a baking tray with butter (if you’re using a non-stick baking sheet then this isn’t necessary).
Put the self-raising flour (500g) into a large bowl. Cut the butter (100g) into cubes and add it to the flour.
Gently rub the butter into the flour using your fingertips until it is the consistency of breadcrumbs.
Add the baking powder (1 tsp), salt (1 tsp) and grated cheese and mix to spread it evenly throughout the flour/butter.
Make a well in the centre and add the full-fat milk (275ml) – I like to keep a tablespoon or two back to add at the end to help collect up any stray flour.
With as little action as possible, mix the milk into the dry ingredients using your hands until it has come together into a ball of dough. If there’s any flour left at the bottom, add a touch more milk to help collect it up – your dough should be slightly sticky but not too sloppy.
Place the dough onto a work surface and pat it flat to a thickness of about 1½ inches (don’t use a rolling pin). Use the cutter to cut circles and place them onto a baking tray. After cutting out the first set, quickly ball up the dough, pat flat and repeat until you have used all of the dough.
Glaze each scone with a little milk and place into the oven for 12-15 minutes until they are cooked (I tap them on the bottom to see if they sound hollow as you do with bread).
Once cooked, remove from the oven and leave to cool on a cooling rack.
These cheese scones are suitable for freezing.
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