Cheddar Cheese Scones with Krauts - Zingy Snacks!

We're always thinking about ways to add our ferments into our meals and snacks. Here's Paul's recipe for some lovely, fluffy Cheddar Cheese Scones - paired with our sauerkraut and sauerbeet . A zingy and nutritious snack!

Herb & Cheddar Scones

Makes 6 scones

 Prep time 20 mins

 Cooking time 12-16 mins

Ingredients

225g self-raising flour

1/2tsp baking powder

Pinch of salt

55g butter, very cold and cubed

25g mature cheddar, grated

150ml milk or buttermilk

1tsp thyme, finely chopped

1tbsp parsley, finely chopped

Method

Heat the oven to 220C/200C Fan. Lightly grease a baking sheet.

Mix together the flour, baking powder and salt, rub in the butter until you have a sandy texture. Stir in the cheese, herbs, and then the milk to get a soft dough.

Turn onto a floured work surface and knead very lightly. Roll out to a rectangle  3cm thick. Use a knife to cut into six squares and place on the baking sheet.

Brush the tops of the scones with a little milk. Bake for 12–16 minutes until well risen and golden. Cool on a wire rack and enjoy!