Cheese & Leek Scones
Autumn cheese and leek scones that can be shaped into cute mini pumpkins. Serve with melted butter and tomato soup.
Ingredients
- 2 leeks, finely sliced
- 500g self raising flour
- 1 tsp baking powder
- 1 tsp dried sage
- salt and pepper
- 110g butter
- 175g grated cheddar
- 200ml milk
- A little milk to brush on top
Method
-
Heat a drizzle of oil in a large non-stick pan. Add the leeks and fry for 5 minutes until soft. Remove from the pan and set aside.
-
Heat the oven to 200C (fan).
-
Place the flour and baking powder in a large mixing bowl. Add the sage and season with salt and pepper. Give it a stir.
-
Add the butter and use your fingertips to rub the flour and butter together until there are no lumps.
-
Add the grated cheese and the leeks. Stir until thoroughly combined.
-
Add the milk and use your hands to combine until you have a dough.
-
Turn it out onto a floured surface. Divide into 8 equal sized balls.
-
If you want to make them pumpkin shaped, place a length of string across the centre of one of the balls, turn it over, keeping the string in place and tie it tightly in the middle so it cuts into the dough a little. Turn the strings so they are cutting across the centre of the ball in the opposite direction to the previous string line, turn it over and tie in the middle as before. Make one final string tie diagonally across the centre, tying as before. Gently press down the middle of the pumpkins.
-
Brush the tops of the scones with milk and bake in the oven for 15-20 minutes or until golden brown on top and cooked through.
-
Leave to rest for 5 minutes, before cutting the string and carefully pulling it out of the pumpkin scones.