The whole time I was eating one of these CHEESE SCONES from Nigel Slater I was thinking how good these would be with a nice thick slice of ham. What could be better than ham and cheese? Especially when the cheese is already IN the bread.


Can you believe all that cheesy goodness oozing from that HUGE scone?? I filled mine with gruyere and sprinkled sharp cheddar on top. It was wonderful!!

    450g/1lb plain flour, plus extra for dusting
    4 tsp baking powder
    85g/3oz cold butter, cubed
    350ml/12fl oz milk, plus extra for glazing
    250g/9oz assorted cheeses, cut into 1/4″ cubes, plus extra grated cheese to sprinkle on top

Preheat the oven to 200C/400F/Gas 6.
In a food processor mix the flour and baking powder.
Add in the butter and process only until the mixture resembles coarse, fresh breadcrumbs.
Pour in the milk to create a soft dough.
Add the chunks of cheese and ensure it is evenly distributed by pulsing the mix only once or twice for a short period.
Remove the dough from the processor and shape the dough into a rough round and place on a baking tray dusted with flour.
Press down on the top of the ball to flatten it slightly, then brush it with a little milk to glaze.
Sprinkle the extra cheese over the top, then cut the dough into four pieces, Or six if you want smaller scones, with a sharp knife but do not separate the pieces..
Bake in the preheated oven for around 30 minutes, or until the cheese topping looks golden-brown and crisp. {Original recipe}


This was only 1/2 of the recipe and the scones were HUGE!!!

BTW this weeks theme for Nigel Slater was CHEESE!!! Check out the other’s cheesy goodness at I Heart Cooking Clubs