- Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside.
- Sift the flour, salt, cayenne pepper and baking powder into a bowl.
- Pro-tip. Sift again for a second time to make sure the ingredients are thoroughly combined.
- Add the butter to the bowl and combine with your fingertips to make breadcrumbs.
- Add 100g of the cheese into the mixture and rub together until evenly distributed.
- Pro-tip. Work as little as possible here try not to mix too much. This is because the heat from your hands might start to melt the butter.
- Make a well in the centre of the mixture and add the natural yoghurt. You will end up with a fairly soft but firm dough.
- Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
- Bake in the oven for 15-20 mins or until golden brown and cooked through.
This is our take on the classic scone. It has a slightly spicy twist, but would you expect anything different from us? We promise you’ll love them!
Ingredients
- 225g Self-raising flour, plus extra for dusting
- Pinch of salt
- Pinch of Cayenne Pepper
- 1 tsp Baking powder
- 55g Chilled butter cut into cubes
- 100g Mature Grated Cheddar Cheese
- 20g Mature Cheddar Cheese to top off the scones
- 2 tsp Henry’s Honey mustard sauce
- 100g Greek Yogurt
- 1 tbsp of milk for glazing
- 2 tsps Henry’s red onion marmalade to serve
Instructions
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