Although I am not especially into baking , lockdown has got me thinking it is something I should explore more. Normally I must admit to being a little lazy where breads and scones are concerned but these cheesy ones are lush. I do love a savoury delight and these can be made as billowly and misshapen as you’d like.
- 450g self-raising flour
- 1 tsp salt
- 100g cold butter
- 250g strong hard cheese like mature red leicester or cheddar
- 2 tbsp finely chopped chives (optional)
- 175ml cold buttermilk
- 1 egg, beaten with a splash of milk
Heat the oven to 220C. Put the flour, and salt into a large mixing bowl and whisk together until smooth and well combined.
Grate in the butter, then rub it in with your fingertips until it looks like wet sand.
Finely grate in 225g cheese, add the chives, and then stir to combine. Mix in the milk until the dough just comes away from the edge of the bowl; don’t handle it any more than is necessary. Tip on to a very lightly floured surface and flatten into a rectangle about 2.5cm high. Cut out with a cutter reshaping as necessary while handling the dough as little as possible.
Put on a baking tray and brush the egg and milk mixture. Grate the remaining cheese over the top and bake for about 12 minutes until golden. Allow to cool on a rack.