Prep 20 mins
Total time 40 mins
- 1 medium egg, beaten
- about 100ml full-fat milk
- 250g self-raising flour, plus extra for dusting
- ¼ tsp cayenne pepper
- 60g cold butter, diced
- 85g Comté cheese, finely grated
- 1 tbsp pumpkin seeds
- Preheat the oven to 200˚C, fan 180˚C, gas 6.
- Lightly oil a baking sheet.
- Beat the egg in a measuring jug and add enough milk to make 150ml liquid in total.
- Sift the flour, cayenne pepper and a pinch of salt into a food processor.
- Add the butter, whiz to fine crumbs, and then tip the mixture into a bowl. Otherwise, sift the flour mixture into a bowl and, using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs.
- Mix the cheese thoroughly into the ‘crumb’ mix.
- Stir in the egg and milk until it forms a soft dough.
- Turn out on to a lightly floured surface and lightly knead the dough until it is just smooth.
- Roll out the dough evenly to about 2-2.5cm thick. Using a 6cm diameter scone cutter, quickly stamp out your scones. Place on the baking sheet. Gather the scraps together, re-roll and cut out more scones.
- Quickly brush the top of the scones with a little milk.
- Scatter a few pumpkin seeds over each scone and very lightly press them into the dough.
- Immediately place in the oven and bake for 20 minutes or until well risen and golden.
- Cool on a wire rack.
- These scones freeze well once cold.