Three-cheese scones

Name: Three-cheese scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 50 g butter, cold and cubed, plus extra for greasing; 250 g self-raising flour, plus extra for dusting; 1 tsp baking powder; 100 g Waitrose Mature Cheddar Cheese; 100 g No.1 Vintage Smoked Red Fox; 50 g essential Waitrose feta; ½ tsp sea salt flakes, crushed; 1 tsp nigella seeds, plus extra for sprinkling; 150 ml whole milk, plus extra for brushing

A classic bake for afternoon tea or lunchboxes from Katie Bishop. Using a combination of mature Cheddar, Smoked Red Fox and feta gives them a proper punchy flavour. Best served warm from the oven with plenty of butter, and if you like it, some Marmite too.

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Vegetarian

Makes6 giant scones
CourseSnack
Prepare15 mins
Cook15 mins
Total time30 mins

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50g butter, cold and cubed, plus extra for greasing
250g self-raising flour, plus extra for dusting
1 tsp baking powder
100g Waitrose Mature Cheddar Cheese
100g No.1 Vintage Smoked Red Fox
50g essential Waitrose feta
½ tsp sea salt flakes, crushed
1 tsp nigella seeds, plus extra for sprinkling
150ml whole milk, plus extra for brushing

Preheat the oven to 220ºC, gas mark 7 and place a large baking tray in the oven to heat up. Grease another slightly smaller baking tray with butter, then dust with a little flour.
Sift the flour and baking powder into a large bowl. Add the butter and rub in with your fingertips until it resembles rough breadcrumbs.
Coarsely grate the Cheddar, then add to the bowl, reserving 25g. Coarsely grate the Red Leicester and crumble the feta. Add both to the bowl with the sea salt and nigella seeds. Mix to combine.
Make a well in the centre of the dry ingredients, then add the milk and mix with a round-bladed knife to make a soft dough. Turn out onto a lightly floured work surface, then knead gently, just to smooth the surface.
Roll or pat the dough out to a thickness of at least 2cm, then stamp out circles with a 7-8cm straight-edged round cutter. Press the trimmings back together and reroll a couple of times as needed to make 6 scones. Place onto the greased and floured tray.
Brush the top of each scone with a little milk, then scatter with the reserved Cheddar and extra nigella seeds. Put the tray on top of the preheated baking tray in the oven and bake the scones for 12-15 minutes or until risen and golden. Serve warm, if possible.

Cook’s tip

Make them mini: If a more elegant approach is required, use a 4-5cm cutter instead. Press the dough out to a thickness of about 1.5cm, then make 16-18 rounds, reusing the trimmings as before. Bake for 10-12 minutes on the preheated tray, as above.

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