Like soda bread these are very easy to make and they’re even quicker to bake. Cheese scones were one of the first things I remember cooking in cookery classes at school when I was a kid.
I basically followed / adapted the soda bread recipe. To the dry ingredients, minus the sugar, I added some chopped fresh herbs (I used dill and chives as I have them in the garden), a tsp of wholegrain mustard, a clove of crushed garlic, some ground pepper, and the majority of 100 g of grated mature cheddar. I mixed these together. I used slightly less sour milk but added a beaten egg to it. After mixing everything together I turned the dough out onto a floured surface and patted it so it was about 2 – 3 cms thick. I then used cookie cutter, a couple of different sizes to cut out the scones. Pat any cuttings back together and cut more scones. I put them on a pre-heated pizza stone dusted with flour and brushed the top of the scones with the leftover milk and egg mix and sprinkled the remaining cheese over the top. I put them in the oven pre-heated to 225 degrees C / 450 F and then turned it down to 200 degrees C / 400 F and baked them for 20 mins until golden brown on top. Delicious when warm with butter or with a nice bowl of soup or stew!