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Cheddar scones!!

Prep. Time: 10 mins.
Cook Time: 15 mins.

Servings: 12

Ingredients:
200g self-raising flour, plus a little more for dusting
50g butter, at room temperature
25g porridge oats
75g grated cheddar, plus extra for topping (optional)
150ml milk

Method:

Heat oven to 220c. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk -- if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds -- try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.

Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.