Welsh Rarebit Scones

Ingredients

Makes 12-15 

with a 2 inch pastry cutter

• 225g self raising flour

• 1 tsp baking powder

• 1/2 tsp sea salt

• 50g unsalted butter

• 130g grated mature cheddar

• 100ml dark ale

• 1 tsp worcestershire sauce

• a small amount of whole milk to glaze

Method

To start combine the flour, salt and baking powder in a large bowl and mix until well combined. Then break the butter into small bits and work through the flour mix for a few minutes rubbing between your fingers until you have a very fine crumble like consistancy. The easiest way to see is if your hands still come out covered in flour it needs to be rubbed in a bit more. When they come out fairly clean and it easily knocks off then you are probably in a good place.

Once that is done mix in 100g of the cheese reserving the rest for a topping later.

Now mix the beer and worcester sauce, then make a well in the centre of the flour and pour in the wet ingredients. Bring the flour and ale mix together into a dough ball then tip out and knead for a few minutes until you have a nice shiny ball of dough. This won't take long as you have no need here to work the dough too much, just enough so that you can roll it out.

Speaking of that, roll the dough ball out to about 2cm thick then using your pastry cutter cut out rounds and place on a baking tray. The good bit with this dough is you can work any offcuts back together and recut so you should be able to use it all.

Once on the tray brush the tops with a little of the milk and top with a small amount of the left over cheese.

Bake in the scones in an oven at 180c or 360f for 20 minutes. Then remove and leave to cool on a wire rack.