Preparation time: 15mins
Cooking time: 12-15mins
Makes: 6 to 10, depending on size.
200 g (7 oz) self-raising white organic flour
125 g (4 oz) wheatgerm
pinch of salt
1/2 teaspoon of bicarbonate soda
1/2 teaspoon cream of tartar
15 g (1/2 oz) coriander or flat leaf parsley – finely chopped
40 g (1 1/2 oz) butter
75 g (3 oz) grated cheddar cheese
150 ml (1/4 pint) soured milk
Additional milk or single cream, for glazing
1. Lightly oil a baking sheet.
2. Mix the flour, wheat germ, salt, bicarbonate of soda, cream of tartar, coriander or parsley.
3. Rub in the butter until the mixture resembles breadcrumbs in consistency.
4. Stir in the cheese, then mix in the sour milk using a fork to make a soft dough.
5. Turn out onto a gently floured board and kneed very lightly to make a smooth dough. Pat down to a 2.5 cm (1 inch) thickness and cut out either 6 large 7 cm (3 inch) or about 10 small 5 cm (2 inch) scones.
6. Place on the prepared baking sheet and brush with milk. Bake in a preheated oven, 220 degrees (425 degrees Fahrenheit), gas mark 7, for 12 – 15 minutes, depending on the size of the scones. They are baked when they sound hollow if tapped on the base or when an inserted skewer comes out clean.