Cheddar Griddle Scones
Want to make bread but don’t have any yeast? These cheesy scone wedges are fast to make and brilliant for when you don’t want to heat up the oven.
Sift the flour, baking powder and salt into a bowl. Rub in the butter, then stir in the cheese.
In a separate bowl, mix the eggs, milk and spring onions together. Add the wet ingredients to the dry and mix to combine then tip on to a lightly floured bench and knead gently. Pat into a circle around 1½cm thick and large enough to fit your frying pan (ideally around 22-24cm in size). Cut into 8 wedges.
Heat the frying pan, carefully add the wedges, then reduce the heat. Cook for 5-7 mins until browned on the underside then turn and cook for a further 5-7 mins until browned on the other side. Best served warm.
Swap it out:
You can use any cheese here. And it’s fine to omit the spring onions too.
2½ cups plain flour
2 tsp baking powder
½ tsp salt
50g chilled butter, cubed
100g sharp cheddar, grated (but a crumbly feta could also work well)
2 eggs, lightly beaten
¾ cup milk
2 spring onions, chopped (or use a couple of tablespoons of chopped chives or parsley)