We’re going savoury this week for our Glasgow Museums Tearoom Treats with some simple mini cheese scones!
You will need:
Preheat oven to 220° (200° fan) Sift the flour, salt and baking powder into a large bowl and gently rub together with the butter to make breadcrumbs.
Stir the cheese through the mix, then slowly add the milk until you can bring the dough together with you hands into a ball, you might not need all the milk for this.
On a lightly floured surface, roll out the dough until it is about 2cm thick and cut out your scones. We used a 4.5cm cutter and got 10 scones plus a little extra one with the dough scraps. Try not to knead your dough too much in between rollings.
Pop your scones on a baking tray lined with lightly greased baking paper. Glaze the top with a little milk and put in the oven for 10-12 minutes. If you use a bigger cutter, you may need to leave yours in for a bit longer. To check they are ready, tap the bottom – if they sound hollow, they’re done.
Leave to cool on a wire rack, then cut them open, whack some butter on them and enjoy!