- 2 tbsp Tawari Honey
- 1 tsp lemon zest
- 250g self raising flour
- 1 tsp baking powder
- 80g butter, cubed
- Pinch of salt
- 100g of mature cheddar or tasty cheese, plus extra for the top.
- 1 egg
- 75 ml milk
- Chopped garlic, chopped bacon if you prefer
Preheat the oven to 220 degrees C or for fan oven, 200 degrees C. Do this well before needing to bake so its fully up to temperature and stable
Melt the Tawari Honey by warming slightly then add the lemon zest and set aside.
In a large bowl sift together the flour, baking powder and salt. Then rub together the butter and flour mixture until you have a breadcrumb like texture, then fold through the cheese. Add any other ingredients that you might prefer – a little chopped bacon and/or crushed garlic adds a nice touch.
Add an egg and start to bring the mixture together using a knife. Add the milk and use your knife to get an initial mix and then with your hands bring the mixture together into a dough. It does not have to be perfect and smooth.
Lightly dust a work surface with flour then roll out the dough to 25mm thick. No thinner. Cut to shape with a knife or 5-7cm cookie cutter.
Place the scones on a baking tray lined with baking paper. Lightly brush the top and sides of each scone with the Tawari Honey and lemon mixture then sprinkle over a little bit more cheese on the top if desired.
Bake the scones in a preheated oven for 18-22 minutes until they are golden brown.
Leave the scones to cool on a wire rack. Serve warm is best, as is or with butter for the inside – delicious!
We prefer Tawari Honey with this recipe as it will sweeten without overpowering the taste of the cheese or the lemon. You could also use Pua-a-Tane Wild Flower Honey, especially if you use a robust tasty cheese for this recipe.
Don’t be surprised that baking powder is added to self-raising flour in this recipe. That’s to get the extra lift in the scones needed when cheese has been added.