Use a vintage cheddar for a really cheesy scone, or swap it for tasty cheese if you like a smoother cheese flavour.
You can also rub the butter into the flour using your fingertips, if you prefer to be more hands-on—or, even better, get the kids to do it.
- 250g / 8.8oz buckwheat flour (you can also use spelt or plain flour)
- 1 tbsp baking powder
- pinch of salt
- 50g / 1.7oz cold butter, chopped into cubes
- 3 tsp finely chopped rosemary, plus a few extra sprigs for decoration
- 150ml / 1.7 fl oz milk
- 3/4 cup tasty or cheddar cheese, grated
- drizzle of olive oil
- pinch of salt flakes
- Preheat your oven to 200°C / 400°F / Gas Mark 6.
- Line a baking tray with baking paper.
- Place the flour, baking powder, salt, butter and rosemary into the bowl of a food processor, and process until the mixture resembles breadcrumbs.
- Add the milk and pulse once or twice until mostly combined.
- Add the grated cheese and pulse once more.
- Flour your benchtop with a little extra buckwheat flour.
- Tip the scone mixture onto the bench and press together roughly with your hands until the dough mostly sticks together and is rectangular in shape.
- Gently press the dough flat until is around 3cm – 4cm high.
- Dust a knife with a little buckwheat flour.
- Cut the dough into squares, making around 8–10 scones in all.
- Transfer the scones to the baking tray, keeping them close together and allowing them to touch.
- Press a rosemary sprig into the top of each scone.
- Drizzle the top of the scones lightly with olive oil, and sprinkle with a pinch of salt flakes.
- Bake the scones in the oven for 20–25 minutes, or until golden.