You know our love for scones is matchless, sweet and savory alike. These little gems come together in a jot (no rolling pin needed) and make the perfect partner to soups, stews, and roasts. We’ve taken the liberty of adding chopped scallions to the recipe, but these are simply delicious with or without that tweak!
7 oz. self-raising flour (1½ cups plus 1 tbs.)
2 oz. butter, at room temperature (4 tbs.)
3 tbs. old-fashioned oats
¾ cup grated cheddar cheese, plus extra for topping
5 fl. oz. milk
2 green onions, thinly sliced (optional)
Heat the oven to 425°F. Place the flour in a large bowl, then rub in the butter using your fingertips or a pastry blender. Stir in the oats and cheese, then the milk — if it feels a little dry, add a touch more milk, then bring everything together to make a soft dough.
Lightly dust the surface with a little flour and pat the dough to ¾” thick. Use a 2″‘ round cutter to firmly stamp out the rounds. Try not to twist, as this makes the scones rise unevenly. Re-roll the trimmings and stamp out more.
Transfer to a parchment-lined baking sheet and top with a little more cheese. Bake for 12-15 minutes until well risen and golden. Cool a bit before serving with butter, soft cheese and ham, or cucumber and watercress.