Treat your wonderful mum on Mother's Day with Batch Lady's cheese scone recipe
MOTHER’S Day is upon us this weekend and to celebrate all you wonderful mums out there I’ve got two super easy afternoon tea recipes that the kids can knock up in no time.
I’ve got the best cheese scone recipe ever, as well as some yummy raspberry and white chocolate muffins.
As always, both recipes are freezable. I hope you all have a lovely time and get treated like queens for the day – you deserve it.
Cheese scones (makes 6)
Prep: 10 minutes
Cook: 12-14 minutes
- 230g self-raising flour
- ½ tsp baking powder
- Pinch salt
- 55g butter
- 120g grated Cheddar
- ½ tsp smoked paprika
- 1 egg
- 120ml milk
- 1 tsp English mustard
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METHOD: Preheat oven to 220C/gas 7. Add the flour, baking powder, salt and butter to a large bowl and mix well, rubbing in the butter with your hands until the mix resembles breadcrumbs.
Add in the grated Cheddar and smoked paprika to the bowl. In a jug, mix together the egg, milk and mustard, before pouring into the dry mix.
Work the dough until it comes together. If the mix is too dry, add a little more milk.
Tip the dough on to a floured surface, then roll out using a rolling pin, to about 4cm deep.
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Take a round cutter and cut out as many rounds from the dough as you can.
Place the rounds on to a baking tray, brush with a little milk and bake in the oven for 12-14 minutes, until golden and risen.
Ready to freeze: Leave the scones to cool, then add to a freezer bag.
Ready to eat: Defrost and heat the scones through in the microwave for 30 seconds.
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