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:
- Heat the oven on to high heat Gas 7 or 220
- 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.
- Meanwhile, in a large bowl, pop the flour, salt, mustard powder, cayenne pepper and stir together.
- Rub in the butter until fine breadcrumbs are formed.
- Now stir in the cooled leeks and grated cheese to the dry mix.
- 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.
- 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.
- Using a 5mm cutter (or cutter to suit), cut out the scones and place on a greased or floured baking tray.
- Add a bit more cheese to the top of each scone and pop the tray into the hot oven.
- Bake for about 12 minutes – or until the tops are golden brown.
- Remove from the oven and leave to cool on a wire rack!