150g grated mature cheddar, reserve a little to sprinkle on the scones
15g baking powder
Large pinch of paprika
½ tsp English mustard powder
300ml milk
1 tbsp lemon juice
100ml beer, a pale ale or porter work well
Beer Cheese Dip:
30g butter
20g flour
60ml full fat milk
120ml beer, a pale ale or porter work well
225g grated cheddar cheese
Splash of Worcestershire sauce
½ tsp paprika
½ tsp English mustard powder
salt & black pepper to taste
Instructions
Scones:
Preheat the oven to 220c/200c fan/Gas 7.
Put the flour, baking powder, paprika and mustard powder in a bowl and mix together.
Rub the butter into it until it looks like fine breadcrumbs. Then add the cheese (reserve a little to sprinkle on top later) and mix together with your hands.
Add the lemon juice to the milk and add along with the beer to the dry ingredients.
Mix with a spoon until it just comes together and tip out onto a well floured work surface.
The dough will be wet and sticky. Use floured hands and lightly knead the dough until you have a smooth ball. Do not worry if it is sticky – keep the worktop floured.
Roll to about 3cm thick and cut out with a floured 5cm round cutter.
Place onto a baking sheet lined with parchment and bake for 15 mins.
Beer Cheese Dip:
In a medium nonstick pan, melt the butter, then whisk in the flour, paprika and mustard powder all at once and cook for a couple of minutes whilst whisking.
Slowly pour in the milk, followed by the beer and a splash of Worcestershire sauce, whisking constantly to prevent any lumps.
Stir in the cheese until just melted, then remove from heat and add salt and pepper to taste.
Best served warm with the warm scones. Also goes with well pretzels.
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/beer-and-cheese-scones-with-cheesy-beer-dip/