Ingredients
- 250g self-raising flour
- Small pinch of salt
- 40g butter
- Enough natural full fat yogurt to create a dough, approximately ¾ of a large tub
- 25g Manchego grated
- ½ tbsp thyme leaves finely chopped
- Egg wash
Method
- To make the scones, preheat the oven to 210º C Fan.
- Sieve the flour, salt into a large bowl and mix. Rub in the butter, add the cheese and herbs and stir, make a well in the centre. Add enough of the liquid into the dry ingredients and, using a fork mix to a soft dough, adding more liquid if necessary.
- Turn out onto a floured work surface and knead lightly until a dough is formed. Do not over work the dough as it will make the scones tough.
- Pat the dough out to about 1½ inches high and using a 1¾ inch cutter cut out the scones.
- Place on a baking tray, brush the scones with a beaten egg. Bake in the centre of the oven for 10-15 minutes
