|Cheese and Oatmeal scones|
4 oz. self-raising flour, (or 4 oz. plain flour plus 1 tsp. cream of tartar and half a tsp. bicarb.)
4 oz. oatmeal (I use Hamlyns oatmeal - the same kind I have for porridge. DON'T use porridge oats)
1 oz. butter, marg., or lard
2 oz. mature cheddar cheese, grated - or a bit more if liked
Rub the fat into the flour in the usual way (till it resembles breadcrumbs). Add the oatmeal and cheese. Add a small amount of milk and mix with your hands till the mixture comes together, adding more milk as necessary. Keep the milk to a minimum - don't let the mixture become sticky. Knead lightly and roll out into a circle about an inch thick. Cut it into four sections (or six if you want a smaller scone) and bake in a hot oven for about ten to fifteen minutes - maybe twenty - at any rate keep an eye on them after ten good minutes.
They are quite heavy in texture and they don't rise much.
Adapted from a recipe in the Yorkshire Television Complete Farmhouse Kitchen cookbook.