https://www.jamesmartinchef.co.uk/recipes/cheese-scones-masterclass Pre-heat the oven to 220C/425F/Gas 7. Cheese scones are also a nice change from bread when served alongside soups, stews and salads and, as they’re so quick to make, are a good standby if you find that you’re out of bread. Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon / fork, mix the dough … Combine the cheeses keep back about 40g to top the scones. Method. Line a baking tray with parchment paper. In a separate bowl beat the two eggs add the yoghurt and milk and beat until combined. Make a well in the middle of the flour and pour 2/3 of the egg mixture into the well, using a knife combine the flour and liquid to make … Lightly flour a surface and roll out the dough to approximately 2cm thick. Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl … Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese… VARIATIONS I think there’s a lot of scope for creating different flavours of savoury scone and, although I regularly make cheese …