RECIPE | National Trust Cheese Scones

There's something about buying produce at source. During our visit to Winchester City Mill, I purchased 1.5kg of the mill's own stoneground wholemeal flour and couldn't wait to get home to start baking.

Please note, this recipe is not my own but one of the National Trust's available online and as a recipe card from Winchester Mill (and possibly other NT properties).

I'm a huge fan of the National Trust so hope in a way, this will encourage others to find out about the fantastic work they do as custodians of hundreds of British and Scottish properties and outdoor spaces.

Ingredients

450g (16oz)self-raising flour

110g (4oz)margarine

100g (3.5oz)grated mature Cheddar cheese

1 tsp salt

1 tsp cracked black pepper

1 egg

150ml (5fl oz)milk

1 tsp English mustard

Method

1. Preheat the oven to 180C

2. Place the flour and margarine in your mixing bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs

3. Stir in most of the cheese (leave enough to place grated cheese on top of the scones later), salt and pepper

4. Mix the egg with three quarters of the milk and the mustard. Pour into the mix and use a spoon to combine the wet and dry ingredients keep adding the remaining milk a little at a time until the mixture comes together and forms a dough

5. Roll out the dough onto a lightly floured surface to about 2.5cm thick. Use a medium-sized cutter and place each cut-out scone onto a lined baking tray

6. Lightly brush each scone with the remaining milk then top with the remaining cheese.

7. Place into the preheated oven for 10-15 minutes or until risen and golden.

Be warned, the amazing smell of these delicious scones cooking sticks around... making it rather difficult to just eat one!

Happy baking!

(Photos my own)