Welsh rarebit scones
How tempting do these beauties look?! I think you’d have to have some seriously impressive will power to turn them down, especially toasted with a generous smear of butter melting into them. I might have to put writing this post on pause whilst I go and make one in fact…mmm that’s better.
This recipe makes deliciously fluffy, well risen scones with a lovely crisp exterior and all the indulgence of Welsh rarebit (the king of cheese on toast). Choose a good dark ale with a fairly hoppy taste and really mature cheddar for lots of punchy flavours.
makes about 9
300g plain flour
1 tbsp baking powder
100g strong cheddar, grated
1 tbsp wholegrain mustard
110ml (approx) dark ale
Pre-heat your oven to 220°c and pop a baking tray in there to heat up (using a hot tray is my scone making top tip).
Sift together the flour and baking powder and then rub in the butter. Mix through 3/4 of the cheese. Add the milk and use a butter knife to stir it all together. Stir the mustard into about half of the ale and then mix this into the dough. Add just enough of the remaining ale to bring everything together to form a nice soft, but not sticky dough.
Turn this out onto a lightly floured surface and gently pat it out until it is 2-3 cm thick. Use whatever size cutter you like and stamp out scones. Be careful not to twist the cutter or the scones won’t rise properly (another scone making top tip for you). Gently re-roll as necessary to use all of the dough. Brush the tops of the scones with a little milk and then sprinkle on the last of the cheese.
Carefully transfer the scones to the hot tray, spacing them apart a little and bake them for around 15 minutes, until they are well risen, golden and generally pretty irresistible!