Delicious Cheese Scones by by Susie at The Cotswolds Baking Workshop
Preheat the oven to 200 degrees fan. Place the flour, salt, baking powder, and cayenne in a large bowl. Rub the butter into the dry ingredients with fingers to create fine breadcrumbs. Add the cheddar and gently rub in. Add most of the buttermilk and bring the mixture together using a dough scraper. If the mixture looks dry add the last bit of buttermilk. Knead lightly on a surface, taking care not to overwork the dough. Cut out scones using a round cutter or cut into wedges. Bake on a lined baking tray for 12 to 16 minutes or until well risen and golden on top.
Thank you to Susie at The Cotswolds Baking Workshop for this delicious recipe!
FWP Matthews Ltd
Shipton under Wychwood
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With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
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