Blue Vein Scones
Makes approximately 12 scones
- 500g self raising flour
- ½ teaspoon salt
- 200ml whole milk
- 300 grated blue vein cheese
- 40gm salted butter
Sift flour and salt into a mixing bowl and rub in the butter.
Add 250gm the cheese and mix in well. Quickly mix in the milk to form a soft dough.
Turn onto a floured board and knead lightly.
Form into a 3 cm thick rectangle and cut out scones. Place onto baking tray and sprinkle with remaining cheese.
Bake at 200°C for 15-20 minutes until golden brown.
Cut and butter the scones before eating.