Collier's Cheddar and Dill Scones

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Preparation and Cooking

Preheat the oven to 200°C

Sift flour, salt & baking powder together in to a mixing bowl. Rub in the cubed butter until it forms breadcrumbs.

Add most of the grated Colliers cheese & the dill. Slowly add the milk to the mix to form until a dough, not making it too wet. Wrap in cling film & rest for 30 minutes.

Using a floured rolling pin roll out the dough to about 2cm thick, cut to desired shape e.g. using a 75mm round cutter

Place on a non-stick baking tray. Sprinkle the rest of the cheese over the top of the scones & bake for 15 minutes until golden.

Cool on a wire rack.


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