Potty Plotter Plot Leek and Cheese Scones

Whist still warm, cut the scone in half, add a thick layer of butter to each side and enjoy!

What you need (makes 10 – 12):

• 1 leek cleaned and trimmed (doesn’t matter about the size and you can include some of the green leaf)
• 2 tablespoons of sunflower or vegetable oil
• 340g self-raising flour
• Pinch of cayenne pepper 
• 1 teaspoon of dry mustard powder
• A good pinch of salt
• 85g softened butter
• 55g grated mature cheddar cheese (and a bit extra for the tops)
• 125ml milk (I use full fat but any will work)
• 4 tablespoons of natural yoghurt – or extra milk (both work really well)

What to do:

1. Heat the oven on to high heat Gas 7 or 220
2. Trim the leek and slice finely. Fry the leek slices in the oil on a medium heat until browned and soft. (The charring brings out the flavour of the leek). Set to the side to cool.
3. Meanwhile, in a large bowl, pop the flour, salt, mustard powder, cayenne pepper and stir together.
4. Rub in the butter until fine breadcrumbs are formed.
5. Now stir in the cooled leeks and grated cheese to the dry mix.
6. Add the milk and yoghurt (or extra milk too) and with your hands, knead lightly pushing the mix together until a soft dough is formed.
7. Turn the dough out onto a lightly floured surface and ‘pat’ until the dough is even across the top and the dough is about 1 inch in depth.
8. Using a 5mm cutter (or cutter to suit), cut out the scones and place on a greased or floured baking tray.
9. Add a bit more cheese to the top of each scone and pop the tray into the hot oven.
10. Bake for about 12 minutes – or until the tops are golden brown. 
11. Remove from the oven and leave to cool on a wire rack!
     

The Potty Plotters