This recipe came about when we were looking to do some quick snacks for people to munch on whilst having a few drinks for a charity event Feedup. Feedup is a place where you can host pop-ups and supper clubs and as a consumer every meal you buy on Feedup you will be paying for someone else to get a meal too. Which is a win-win in our book you get a lovely slap-up meal and someone else also who couldn't afford a lovely meal gets one too.
85ml Milk/Butter Milk
7.5g Baking Powder
small pinch of Salt
50g Extra Mature Cheddar Cheese grated (plus a little bit extra to top the scones)
50g Preserved Lemon Chutney (make sure you get some of the preserved lemon skin)
We make these in a mixer with a dough hook as it reduces the chances of over mixing the dough.
Sift flour and baking powder into the mixing bowl add butter (make sure it is cold) milk (we actually used a mixture of 1/3 milk and 2/3 whey which we got from Wildes Cheese), a small pinch of salt and preserved lemon chutney and mix (you can do this by hand if you wish).
The dough should be quite a wet dough once everything is mixed add the cheese and just mix for another 20 seconds until the cheese is mixed through the dough.
Turn out onto a liberally floured worktop and roll out until the dough is about a half an inch thick. Cut into 10 equally sized pieces and put on a baking tray lined with baking paper.
Egg wash the top of the scones and sprinkle with some more cheese.
Bake on 230 Celsius for about 20 minutes if you tap the bottom of the scone you should get a slightly hollow sound if you don't bake for a few more minutes.
Once baked put on a cooling rack to cool a little although we like eating them best when they are still warm.