Scones are one of these fortunate recipes that yield great reward for very little effort. Both sweet and savoury scones are a doddle to make and a real joy to eat.
I made these to go with the Potato and Leek soup but they are the perfect snack on their own with a bit of butter or cheese. They keep in an airtight container for a couple of days but in my experience they barely survive being taken out of the oven.
makes 8-9 large or up to 15 small scones
300g |2 1/3 cups self raising flour
20g | 2 tbsp toasted hazelnuts
2 tbsp caster sugar
1 tsp baking powder
1⁄2 tsp salt
Pinch ground black pepper
100g | 7 tbsp cold unsalted butter, cubed
60g | 2 oz Stilton, crumbled (or other blue cheese)
160g | 5.7 oz Total Greek 0% Yoghurt /
1 tbsp olive oil
1 egg beaten with 1 tbsp milk for glazing
Preheat the oven to 190C/375F. Put all the dry ingredients in a food processor and pulse briefly to combine. Add the butter and pulse a few times till the mix resembles coarse sand.
Put the cheese, yoghurt, olive oil and egg in a measuring jug and mix together with a fork. Add to the dough and mix in brief pulses until when the dough forms clumps around the blade.
Tip the dough on a floured worktop and pat it into a rectangle approximately 3cm/1in thick with your hands. Add a bit of flour if dough is too sticky but avoid handling it too much. Cut rounds with a floured 4cm/1.5in cutter, reshape dough and repeat (you can use a larger cutter if you prefer but you may need to adjust the cooking time).