Cheddar scones

• self-raising flour↗200g 200g

  plus a little more for dusting

• butter↗50g 50g

  at room temperature

• porridge oats↗25g 25g
• grated cheddar75g 75g

  plus extra for topping (optional)

• milk↗150ml 150ml
• avocado↗

  soft cheese, ham, cucumber, cress

Step-by-step instructions

1. 1

   Heat oven to 220c/fan 200c/gas 7. Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a touch more milk, then bring together to make a soft dough.

2. 2

   Lightly dust the surface with a little flour. roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly. re-roll the trimmings and stamp out more.

3. 3

   Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. Cool on a wire rack before serving on their own or topped with mashed avocado, or soft cheese, and ham, cucumber or cress.