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Home Baking Trade

Red Leicester Cheese Scones

with Red Fox Red Leicester

12 Makes
MED Level

450g Carr’s self-raising flour
1 tsp baking powder
100g cold butter, cubed
200g Red Fox Red Leicester, grated
250ml whole milk
1 egg
  1. Preheat the oven to 180°C (fan).
  2. In a large mixing bowl, combine the flour and baking powder.
  3. Add the butter and rub it into flour with your fingertips until a sandy texture is achieved.
  4. Gently fold in most of the cheese, reserving a little for sprinkling on top.
  5. Make a well in the centre and add the milk.
  6. Bring together with a fork, before getting your hands in the bowl to form a dough, being careful not to overwork it.
  7. Turn the dough out onto a lightly floured surface and press or roll it out until a 1 inch thickness is achieved.
  8. Use a cutter to cutter to cut out the scones, placing them on a lined baking tray as you go.
  9. Bring the offcuts together and re-roll until you can’t get anymore out of it.
  10. Brush the scones with eggwash and top each one with a little grated cheese.
  11. Bake for 20 mins until risen and golden and when tapped on the bottom, sound hollow.

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