Cheddar Cheese Mini Loaf Scones

These fantastic mini loaves smell heavenly as they bake – and they look and taste wonderful too! Perfect for packing into your picnic basket for alfresco feasts, we whipped up a dozen in the Lakeland Loose-Based Mini Loaf Tin.

Makes 12

INGREDIENTS

  • 325g self-raising flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 75g butter
  • 150g mature Cheddar cheese, grated
  • 2 tbsp finely chopped red onion
  • 1 tbsp chopped fresh chives
  • 1 large egg, beaten
  • 150ml milk

METHOD

  1. Preheat the oven to 220°C/Gas 7.
  2. Sift the flour, baking powder and salt into a large mixing bowl. Rub in the butter with your fingertips until the mixture looks like fine crumbs. Mix in roughly three-quarters of the cheese along with the red onion and chives.
  3. Beat the egg and milk together, then add just enough to the mixture to make a soft, but not sticky dough, mixing it in with a knife to bring the dough together. Avoid using your hands, as this warms the mixture.
  4. Flour your hands a little, then knead the dough lightly for a few moments. Turn onto a floured surface, then use a lightly floured rolling pin to roll out the dough to about 2.5cm thick. 
  5. Using one of the loose bases as a template, cut out the dough to fit the Mini Loaf Tin – gathering and re-rolling the trimmings to make 12 in total.
  6. Put the dough into the Mini Loaf Tin. Brush the tops with the remaining egg mixture and sprinkle with the rest of the cheese. Bake for 15-18 minutes, until well risen and golden brown. Cool for a few minutes, then transfer to a cooling rack.

Tip: If using plain flour, you will need 2½ level teaspoons of baking powder. Use a proper measuring spoon, and sift it into the flour to ensure thorough mixing.

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