Flaky, savoury and deliciously smoky, these cheese scones – with Beech Wood Cheddar, shredded ham hock and Spiced Tomato & Vodka Chutney – make sensational little canapés, weekend snacks or mini dinner party starters.
Makes 18 scones
Method
- Preheat the oven to 200C/180C fan/400F. Line a baking tray with parchment paper.
- In a large mixing bowl, sift together the self-raising flour, baking powder and a pinch of salt.
- Add the cubed butter to the flour mixture. Use your fingers or a pastry cutter to rub the butter into the flour until it resembles fine breadcrumbs.
- Grate the Beech Wood cheese and stir 100g evenly through the flour mixture.
- Make a well in the centre of the mixture and pour in the milk. Use fingers to gently mix until it begins to form a dough.
- Turn the dough out onto a lightly floured surface and gently bring it together. Pat the dough into a rough disc about 2.5cm (1 inch) thick and roll so the pastry is even in diameter.
- Use a 44 or 45mm cutting ring or round cutter to cut out the scones. Gently press down and twist to get clean edges. Re-roll any leftover dough to make the remaining scones.
- Place the scones on the prepared baking tray, spacing them apart. Brush the tops with the beaten egg to give them a golden finish and add the remaining cheese to the tops of the scones.
- Bake in the preheated oven for 12-15 minutes or until they have risen and are golden brown on top.
- Allow the scones to cool slightly on a wire rack. Once they’re just warm, top each scone with a generous amount of ham hock and a dollop of Spiced Tomato & Vodka Chutney.