1. Preheat oven to 220C - gas 7. 2. In a large roomy bowl rub softened butter into flour until they resemble breadcrumbs. 3. Stir in oats & cheese, then add the milk - if it feels too dry, add a touch more milk. 4. Bring it all together and make a soft dough. 5. Lightly dust a surface with flour and roll out the dough until NO thinner than 2cm. 6. Using a 4cm scone/cookie cutter firmly stamp out the rounds - do NOT twist as you stamp as it stops the scones from rising evenly! 7. Re-roll all the trimings and stamp out some more rounds until the dough is finished. 8. Place on a non-stick baking tray/sheet or one which has been lined with non-stick baking paper. Dust with a little more flour OR glaze with a little milk & add some extra grated cheese for the topping if desired. 9. Bake for 12-15 minutes until well risen and golden. 10. Cool on a wire rack - if you can manage it! 11. Serve on their own or with Boursin soft cheese, Philadelphia cream cheese, sliced ham, cucumber, cress or just with BUTTER! 12. Cheese variation for the topping is grated parmesan mixed with a little paprika or cayenne pepper. ---------------------------------------------------------------------------
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Ingredients
