Cheese scones make a great lunchbox filler and are great for little weaning hands.
You can use different hard cheeses and add in vegetables and herbs or just leave them as they are.
They are great sliced and topped with a bit of butter or Marmite or even jam!
40g Chedder cheese, grated
175g self-raising flour
1/2 tsp baking powder
A little milk for glazing
Heat the oven to 220c/gas mark 7
Sift the flour and baking powder into a bowl.
Rub the butter into the flour until the mixture looks like fine breadcrumbs.
Mix in the cheese, then pour in the milk. Mix everything together well.
Gently press the mixture into a dough.
On a floured surface roll it out until it's about 1cm thick.
Use cutters to cut out the shapes.
Place on a lined baking tray and brush the tops with milk.
Bake for 7-8 minutes until risen and golden and then transfer to a wire rack to cool.
For Red Leicester cheese and chive scones (pictured above) use the same amount of cheese as in the basic recipe and then add as little or many chopped chives as you wish at the same time as adding the cheese. I use around 5g of chopped chives.