Yield 12
For the savoury scones
Ingredients:
250g self-raising four
125g salted butter, cold from the fridge
50g mature Cheddar, grated
50g Dovedale blue, grated
½ tsp baking powder
½ tsp salt
¼ tsp paprika
½ tsp fresh rosemary needles, finely chopped
25ml buttermilk
25ml whole milk
1 medium free-range egg
5g finely grated parmesan
A little milk for glazing
Method:
Preheat the oven to 190°C
