- Pre-heat the oven to 180 °C and line two baking trays with baking parchment. Whisk the egg in a small bowl and reserve 1 tablespoon of it for brushing the scones. Roughly cube the Cheddar. Wash the rosemary, pat it dry and strip off the needles. Put the cheese and rosemary in the blender jug, insert the measuring beaker and process for 10 seconds/speed setting 7.
- Add the flour, baking powder, salt, milk, egg and butter, insert the measuring beaker and knead to a uniform dough using the knead button/3 minutes. Knead the dough once again on a floured surface and roll it out to a thickness of 2 cm. Using a glass (6 cm in diameter) cut out 20 circles, dusting the rim of the glass every time. Then place the circles on the baking trays.
- Whisk the reserved egg with 1 teaspoon of water and brush it over the dough circles with a pastry brush. If you wish, you can now scatter over chilli flakes or dried herbs. Bake in the oven for 20 minutes until golden.
- Leave the scones to cool, then slice them in half horizontally and add the filling of your choice.
Cream cheese, ham, salami or thinly sliced cheese all make good toppings.
Bon appétit with Monsieur Cuisine