Cheese and Herb Scones

Cheese and herb scone

Makes 8
200g self-raising flour
1 tsp. salt
50g butter
1 tsp. sugar
175g sour cream
100g cheddar, grated
Handful parsley, chopped
5 sprigs’ worth thyme
2 tsp. lemon juice

Preheat the oven to 200°C/gas 6. Put the flour and salt in a bowl, and then rub in the butter with your fingers. Mix in the sugar. Make a well in the mixture and add the sour cream, 75g of the cheddar, the herbs and lemon juice and bring the mixture together with your hands to form dough. Knead on a floured surface, adding a bit more flour if the dough is too wet. Roll out into a large circle 2cm thick and cut into 8 triangular slices. Place on a parchment-lined baking sheet and sprinkle over the remaining cheese. Bake for 15-17mins. Serve warm, spread with soft cheese and garnished with more chopped herbs.