RECIPE

THE RUNNING FOX FOXY TRIPLE CHEESE SCONES

Makes 9 large scones Oven temperature, 180ºC

INGREDIENTS

500g self-raising flour 100g butter, chilled and cubed 10g mustard powder 100g grated mature cheddar cheese 50g crumbled feta 50g brie cut into small chunks 400ml milk

Recipe

METHOD

Combine the self-raising flour, butter and mustard powder with your fingertips to resemble fine breadcrumbs. Add the grated cheddar, feta and 300ml of the milk and gently combine into a soft but firm dough. Add more milk if needed. Lightly flour your work surface and roll the dough out to about 3cm thick. Cut out the scones, ideally with a 7.5cm/3” diameter scone cutter. Lay the scones on a tray lined with baking paper or a baking sheet. Brush each scone with a little milk and use your thumb to make a little indentation on the top. Place a chunk of the brie in each indentation. Bake in a preheated oven for 25-30 minutes. Delicious served warm with butter and a dollop of red onion chutney. Relax and enjoy.

No time to make a batch? No problem, pop into The Running Fox at Felton, Longframlington, Shilbottle or Longhoughton for a freshly baked cheese scone. runningfoxbakery.co.uk