Three Malts and Sunflower Brown Scones

INGREDIENTS

340g Three Malts and Sunflower Brown Flour
130g butter, cut into 1cm cubes
¼ tsp salt
80g finely grated mature cheddar
grating of black pepper
2 tsp baking powder
2 medium eggs, beaten
85ml milk (plus extra to glaze)
SERVE WITH
butter and marmite
slices of cheddar
finely sliced spring onions

METHOD

Preheat your oven to 200°C. Line a baking tray with baking parchment (you may need to use two).

Weigh your flour into a large mixing bowl. Add the butter and gently rub it into the flour using your fingertips until you have a breadcrumb-like consistency.

Add the salt, cheddar, black pepper and baking powder and stir to combine evenly. Slowly add the egg and milk to the mixture. Use your fingers to achieve a dough that is slightly on the wet side, but not sticky,

Lightly flour your work surface and roll the dough out until it is about 2-3cm thick. You can either use your hands for this, or a rolling pin. Use your pastry cutter to cut out your scones and place them on a baking tray. You can re-form the scraps and roll them out again until you have used as much of the dough as possible.

Brush the tops with a little milk using a pastry brush, and bake for 12-15 minutes until risen and golden brown. Transfer to a wire rack to cool.

Serve with slices of cheddar, butter and marmite, and sprinkle a couple of spring onions on top.

Three Malts and Sunflower Brown Scones

INGREDIENTS

METHOD

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