Cheese and Leek Scones

Nothing says autumn like a good old cheese scone, eaten with lashings of butter and a mug of tea as the days draw in. And given my excessive excitement for the approaching season and general love of all things green, it seemed the perfect idea to add a generous helping of leeks to the mix. I was not disappointed - these bad boys are divine.

Recipe (Makes 12):

1 large leek, finely chopped

2 oz butter

8 oz self raising flour

1 egg

150 ml milk

4 oz cheese

2 tsp baking powder

1. Preheat oven to gas mark 7, grease a baking tray and add a knob of butter to a frying pan and use to fry the leek for 10 minutes.

2. Gently mix the butter, flour and baking powder to form breadcrumbs.

3. Grate the cheese and add to the mixture. Also add the cooled leeks.

4. Whisk the egg in a measuring jug, then use the milk to make it up to 150 ml. Pour in with the rest of the ingredients and mix well to form dough.

5. Knead well for 5 minutes, adding a little more flour if needed, then roll out until about 1 cm thick. Cut out scones using a cutter of your preferred shape, and place on baking tray at a fair distance apart.

6. Use the remaining milk to brush over the top of the scones, then add a small sprinkling of cheese to finish them off.

7. Bake in the oven for 10 minutes, or until the tops of the scones are a golden brown.

8. Remove from the oven and place on a wire tray. I also recommend sampling one of them at this stage (it's when they're at their best!)

9. Share with family and friends, gloating that you were the creator and bathing in the praise and compliments.

Happy September, and happy baking!

Amy x