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STUTHAN
200g flùr-èirigh, agus beagan a bharrachd
50g ìm, aig teothachd an rùm
25g coirce
75g càise air a sgrìobadh 
150ml bainne

Teasaich an àmhainn gu 220°C/Fan 200°C/450°F/Gas 7

Cuir am flùr ann am bobhla mòr agus suath a-steach an t-ìm. Cuir an coirce agus an càise dhan bhobhla, agus an uairsin am bainne, agus  measgaich. Ma tha am measgachadh tioram cuir beagan bainne a bharrachd ann airson is gum bi an taois bog. 

Crath beagan flùir air clàr-fuine agus roilig a-mach an taois gus nach bi i càil nas tana na 2cm. Geàrr a-mach cumaidhean cruinn le gearradair cruinn 4cm. Cruinnich an taois a tha air fhagail agus roilig a-mach a-rithist i agus geàrr leis a’ ghearradair. 

Cuir na sgonaichean air treidhe nach steig agus crath beagan flùr, neo càise orra agus cuir dhan àmhainn airson 12-15 mionaidean, gus am bi iad air èirigh agus òr-dhonn. 

Leig leis na sgonaichean fuarachadh mas ithear iad.

INGREDIENTS
200g self-raising flour, plus a little more for dusting
50g butter, at room temperature
25g porridge oats
75g grated cheddar, plus extra for topping (optional)
150ml milk

METHOD
Heat oven to 220°C/Fan 200°C/450°F/Gas 7

Place the flour in a large bowl, then rub in the butter. Stir in the oats and cheese, then the milk – if it feels like it might be dry, add a little more milk, then bring together to make a soft dough.

Lightly dust the surface with a little flour. Roll out the dough no thinner than 2cm. Using a 4cm plain cutter, firmly stamp out the rounds – try not to twist the cutter as this makes the scones rise unevenly. Re-roll the trimmings and stamp out more.

Transfer to a non-stick baking sheet, dust with a little more flour or grated cheese, then bake for 12-15 mins until well risen and golden. 

Let the scones cool before eating.