Smokin’ Cheese Scones

Instructions

• Heat oven to 220C/fan 200C/Gas 7.
• Sift a little flour over a baking sheet. Sift flour into a large bowl.  Add the Cornish Sea Salt, Smoked Sea Salt.
• Cut butter into 1 cm cubes and rub into flour until resembles breadcrumbs. Stir in cheese. Make a well in centre of mix. Pour in milk and stir with cutlery knife until dough comes together. Gather together with hands.
• Pat dough on lightly floured surface & pat or roll out to no less than 3cm thickness.
• Dip 5-6cm pastry cutter in flour and cut out scones. Put on baking sheet and brush the tops with a little milk, to glaze.
• Bake in top 1/3 of oven for 15-20 minutes until well risen and golden brown.
• Put on wire rack to cool.
• Enjoy while still warm with butter and rhubarb chutney.