These are absolutely fantastic served warm from the oven and equally tasty warmed through or toasted the next day.
I used a really tangy, mature cheddar for this recipe – the sort that makes the roof of your mouth tingle when you eat it – and this gives the scones and intense savoury, cheesy taste.
- 200g self-raising flour, plus a little more for dusting
- 50g butter, at room temperature
- 25g porridge oats
- 1 tsp baking powder
- Pinch of cayenne
- Pinch of mustard powder
- 75g grated cheddar, plus extra for topping (optional)
- 150ml milk
- Heat oven to 200C. Place the flour and baking powder in a large bowl, then rub in the butter. Stir in the oats, cayenne, mustard powder and cheese then the milk – if it feels like it might be dry, add a touch more milk then bring together to make a soft dough.
- Lightly dust the surface with a little flour. Roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly. Re-roll the trimmings and stamp out more.
- Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese then bake for 12-15 minutes until well risen and golden. Cool on a wire rack before serving on their own or with your favourite toppings. I love them served slightly warm with a bit of salted butter but they are also great with toppings such as avocado, soft cheese, ham, pickle and salad leaves.
Why not try adding cooked, chopped bacon or chorizo to the scone mix for extra flavour. These scones take no time to knock up and go fantastically with a big bowl of soup for a satisfying dinner.