A delicious and filling meal, ideal for breakfast or lunch.
225g Self Raising Flour
50g Salted Butter
60g Mature Cheddar Cheese, grated
1 level teaspoon Baking Powder
Black Pepper
Pinch salt
150ml Semi Skimmed Milk
To fill:
30g Extra Mature Cheddar Cheese Grated
20g Salted Butter
1 tin Baked Beans
1 tablespoon Honey
Preheat the oven to 220°C/425°F/gas mark 7.
Lightly grease a baking sheet. In a large bowl mix the flour and the salt together and mix well.
Rub in the butter. Stir in the cheese and then add the milk. Gently mix and knead lightly.
Put the dough onto a floured working surface and flatten to about 2cm, cut rounds out with a 5cm cutter. Gather up any bits left and repeat.
Brush the scones with a little milk and bake in the oven for 12/15 minutes till risen. Allow to cool a little.
Meanwhile, heat the beans in a pan as per pack instructions and mix the honey in.
Mix the filling cheese and butter together. Split open the scones and spread with the cheese butter.
Top the scones with the warm beans and enjoy.
