Haggis and Cheese Scone Recipe

Pre-heat the oven to 180C Fan or 200C normal (350/390F)

Rub the cold butter and flour together until it resembles breadcrumbs. You can use your fingertips, or a Pastry Blender to start with and then your fingers to get finer crumbs.

Stir in the baking powder.

Add the cheese and stir it through.

Add the haggis and stir through.

Make a well in the flour mix and pour in the milk, leaving a little left just in case it’s not needed.

Use a butter knife to bring the mixture together. Add the extra milk if it seems too dry.

Tip the mixture onto a floured surface and use your fingertips to make sure it’s fully combined, handily it as little as possible. Form the whole mixture into a flat square or circle just over an inch or so thick.

Use a scone cutter or large glass rim dusted with flour to cut the mixture into individual scones. Do not twist when pulling up the cutter/glass as this can lead to the scones becoming crooked as they rise. Reform the dough as necessary but continue to handle as little as possible.

Arrange the scones evenly spaced on a baking tray and brush the top of the scones with milk, and sprinkle a but of extra cheese on top of each if you like.

Bake for 15 minutes in the middle of the oven. You’ll know they’re done when the bottom goes slightly brown and if you tap it the scone sounds hollow. It depends a little on the size of them.

Best eaten with butter straight from the oven!