- 750g self-raising flour
- 185g baking margarine
- Pinch of salt
- Pinch of ground black pepper
- 310g cheddar cheese, grated
- 220ml pale ale
- 100ml milk
Pre-heat the oven to 180°C (160°C fan/ gas mark 4) and line a baking tray with parchment paper.
Put the flour and margarine into the bowl of your mixer. Attach the paddle beater and mix on a low speed for 3–4 minutes, or until the mixture resembles fine breadcrumbs.
Add a pinch of salt and pepper and 250g of the grated cheddar cheese. Gently mix together to combine.
Remove the paddle beater and replace with the dough hook. Add all the ale into the bowl of your mixer and enough of the milk to make a shaggy dough – everything should be combined but the dough is still a little lumpy.
Tip the mixture onto a lightly floured work surface. Using your hands, gently work the dough until everything is fully combined.
Divide the dough into three even pieces, each weighing approximately 480g. Form each piece into a disc shape – roughly 20cm in diameter. Next, cut each disc in half and then half again. You should end up with 12 wedge-shaped scones.
Place these on your lined baking tray. Use the remaining 60g of grated cheddar cheese by topping each scone with 5g of cheese. Press each scone gently to make it flatter.
Place into the oven and bake for 15–20 minutes, until risen and lightly coloured. The scone should feel light when you pick it up.
Try our cheese scone recipe and bake a batch of delicious savoury treats – perfect to serve on their own, slathered with butter or alongside a hearty bowl of soup.
These light muffins topped with golden cheese and tangy cherry tomatoes are a tasty treat, or serve with a splash of oil and vinegar to make for a delicious light snack.
Development chef, Clive Goudercourt, has created a recipe for beef, ale and horseradish cobbler inspired by award-winning produce.