Guinness and cheese scones

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Guinness and cheese scones
makes 20-22
2 eggs
170ml buttermilk, plus extra for brushing
250ml Guinness
630g plain flour
2 tbsp baking powder
Pinch of Salt
1 tsp sugar
170g cold butter, cubed
225g cheddar cheese, grated
5 spring onions, very finely chopped
Flaked sea salt
  1. Preheat the oven to 190˚C/170˚C/gas mark 5. Line two baking trays with parchment paper. 
  2. In a small bowl, whisk together the eggs, buttermilk and Guinness. Set aside. 
  3. In a larger bowl, whisk together the flour, baking powder, salt and sugar. Add the cubes of butter. 
  4. Use your fingers to work in the butter just until the mixture resembles crumbs; do not over mix. Stir in the Cheddar and the spring onions. 
  5. Add the Guinness mixture all at once and mix until just barely combined; do not over mix. 
  6. Dump the dough onto a floured surface and kneading for 4-5 seconds just to incorporate any loose flour. 
  7. Use your hands to pat the dough out to about 2cm thick. Dip a 4-5cm pastry cutter into some flour and use to cut out the scones. Re-roll the scraps and continue cutting until all of the dough has been used. 
  8. Transfer the scones onto the prepared baking trays, spacing them 2-3cm apart. Brush the tops of the scones with buttermilk and sprinkle with sea salt. 
  9. Bake for 15-20 minutes or until the scones are golden brown and sound hollow when the bottoms are tapped, rotating the trays halfway through. 

Per Serving: 224k cals, 8.5g fat (5.1g saturated), 27.1g carbs (0.9g sugars), 7g protein, 1g fibre, 0.194g sodium