Ingredients
150g/5½oz self-raising flour, plus extra for dusting
1 tsp baking powder
100g/3½oz Dorset Blue Vinny cheese, or other blue cheese, crumbled
50ml/2fl oz whole milk
1 tbsp Greek-style yoghurt
1 tbsp vegetable oil
50g/2oz butter
1 tbsp chopped fresh parsley, to serve
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Place the flour, baking powder and cheese into a food processor and pulse to combine.
3. In a separate bowl, mix together the milk, yoghurt and oil. With the motor running, gradually add this mixture to the food processor until a dough is formed, adding more milk if necessary to bind.
4. Turn the dough out and knead briefly on a floured surface. Roll out to about 2.5cm/1in thick.
5. Heat an ovenproof griddle pan until hot and melt the butter in the pan. Cut out discs of the dough with a pastry cutter and fry on one side until golden-brown.
6. Transfer the pan to the oven and continue to cook until risen and golden-brown on top, about 7-8 minutes.
7. Serve the scones on a board, scattered with parsley.
