Hot Blue Vinny griddle scones

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

From Ready Steady Cook

Method

Preheat the oven to 180C/350F/Gas 4.
Place the flour, baking powder and cheese into a food processor and pulse to combine.
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.
Turn the dough out and knead briefly on a floured surface. Roll out to about 2.5cm/1in thick.
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.
Transfer the pan to the oven and continue to cook until risen and golden-brown on top, about 7-8 minutes.
Serve the scones on a board, scattered with parsley.

1 tbsp chopped fresh parsley, to serve

1 tsp baking powder

150g/5Â½oz self-raising flour, plus extra for dusting

1 tbsp vegetable oil

50g/2oz butter

100g/3Â½oz Dorset Blue Vinny cheese, or other blue cheese, crumbled

50ml/2fl oz whole milk

1 tbsp Greek-style yoghurt

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