Rosemary Cheddar & Broccoli Scones

A lot of my earliest memories as a tot involve my mum taking me to cafes and letting me share her cheese scone :) It may sound silly but they're such comforting memories and even now when we galavant off for a girly shopping day, we'll head straight to John Lewis for a cheese scone and a cuppa before beginning any kind of retail therapy.

I've been feeling a little under the weather- January's chill has finally caught up with me, so I wanted to bake something homey, buttery and warm to cheer myself up. So with a little improvisation with the Broccoli, a lack of rolling pin and round cutter - I sort of improvised with dough squashing and heart shaped cutters! They tasted delicious regardless!

My scones came out a little flat - I had squashed them too much due to lack of rolling pin so I recommend rolling your dough out to 2cm thick!

What You'll Need //

220g self raising flour
50g salted butter
100g strong cheddar
20g brocolli heads
95ml milk
1 tsp baking powder
pinch of salt
2 tbsp dried rosemary
pinch of cayenne pepper

What to do//

Preheat oven to 190 degrees C (fan) with baking tray inside.

Sift together the flour, cayenne pepper and baking powder. Mix together well.

Rub in cubes of butter with your fingers.

Tip in the grated cheddar, (leaving a little for topping) broccoli heads finely chopped and salt. Mix well.

Gradually pour in the milk (leave a little for topping), stirring with a wooden spoon until a soft dough is formed. 

Flour a surface and roll out the dough to 2cm thick (mine were too flat! So yours should be double the height of these). Cut into shapes of your choice and place on the hot baking tray.

Brush the tops with milk and sprinkle on cheddar and rosemary. Bake for 15-18 minutes.

Spread a thick layer of butter onto a halved scone and enjoy whilst still warm!

Have the loveliest weeks everyone. Hope you're all staying warm and cold-free! These will cheer you up on a rainy day :)

Betty x

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