{"id":16031,"date":"2025-05-05T10:00:00","date_gmt":"2025-05-05T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=16031"},"modified":"2025-04-25T10:20:53","modified_gmt":"2025-04-25T09:20:53","slug":"cheese-scones","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/cheese-scones\/","title":{"rendered":"Cheese Scones"},"content":{"rendered":"<p>From BBC Food<\/p>\n<p>&nbsp;<\/p>\n<p>The perfect savoury scone &#8211; best eaten warm spread liberally with butter!<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/cheesescones_1287_16x9.jpg\" width=\"312\" height=\"178\" \/><\/h4>\n<p>225g\/8oz self raising flour<br \/>\npinch of salt<br \/>\n55g\/2oz butter<br \/>\n25g\/1oz mature cheddar cheese, grated<br \/>\n150ml\/5fl oz milk<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Heat the oven to 220C\/425F\/Gas 7. Lightly grease a baking sheet.<\/p>\n<p>Mix together the flour and salt and rub in the butter.<\/p>\n<p>Stir in the cheese and then the milk to get a soft dough.<\/p>\n<p>Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm\/\u00bein thick. Use a 5cm\/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.<\/p>\n<p>Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From BBC Food &nbsp; The perfect savoury scone &#8211; best eaten warm spread liberally with butter! &nbsp; Ingredients 225g\/8oz self raising flour pinch of salt 55g\/2oz butter 25g\/1oz mature cheddar [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23280,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[507,116,2461,2780],"class_list":["post-16031","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-baking","tag-cheese","tag-recipes","tag-scones"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/16031","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=16031"}],"version-history":[{"count":1,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/16031\/revisions"}],"predecessor-version":[{"id":16032,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/16031\/revisions\/16032"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23280"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=16031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=16031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=16031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}