The following recipe is reproduced with permission from the CPRE Cheshire Local Foods website. Their web site is all about helping you find and buy great food from the many local producers in Cheshire. It also lists local food events, such as farmers’ markets and there is a free newsletter you can sign up to. If you’re interested in local foods, complete their Local Food Survey on attitudes to food miles.
The cheese and spring onion scones make a great packed lunch with tomatoes, watercress and a slice of cheese or ham.
250g self-raising flour
1 tsp baking powder
little extra milk to brush the tops
50g Cheshire cheese grated
3 spring onions, finely chopped
½ tsp mustard, mixed with the milk
- Preheat oven to 220C
- Sieve the flour and the baking powder together into a large bowl
- Rub in the butter so that the mixture looks like breadcrumbs. Stir in the cheese and chopped onions.
- Add milk with mustard and mix together quickly with a knife. When just mixed turn on to a floured surface and lightly pull together. Do not knead or overmix.
- Roll into a circle 3cm thick.
- Either cot with a cutter to make 8 rounds or cut into 8 wedges.
- Brush with milk and place on a baking tray.
- Bake for about 10 minutes. They will be firm to the touch and lightly brown
- Cool on a wire rack before serving.
(Image credit: Hector Robb, CPRE Cheshire volunteer)