450g plain flour
1 tsp bicarbonate of soda
1 tsp cream of tartar
2 tsps salt
225g Berkswell Cheese
300ml natural live yoghurt
How to make it
If you make these cheese scones small they’ll be delicious to eat with soup. The taste of Berkswell is sweet and dryish, very similar to a Pecorino, and if you include the rind you’ll get delicious hits of flavour melting into the dough.
- Preheat the oven to 200°C / Gas mark 6
- Sift the flour, cream of tartar, salt and bicarbonate of soda in a mixing bowl
- Rub together the butter and dry ingredients to make breadcrumbs
- Stir in the roughly grated Berkswell Cheese
- Make a well in the centre and stir in the yoghurt to make a smooth dough
- Flour a large work surface and tip the dough into the middle
- roll it out to a thickness of 1cm
- Using a round cookie biscuit cutter, cut out the scones and put onto a baking sheet lined with baking parchment
- Reshape and roll the dough until you’ve used it all
- Bake the cheese scones for 10 minutes until puffed and golden
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