| Cheese Scones | Makes 8 |  |
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| 175 g (6 oz) | Be-Ro Self Raising Flour | | pinch | salt and pepper | | 1 x 2.5 ml spoon (½ tsp) | mustard powder | | 25 g (1 oz) | margarine | | 75 g (3 oz) | cheese, grated | | 1 medium | egg | | 2 x 15 ml spoon (2 tbsp) | milk |
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| 1 | Heat oven to 220ºC, 425ºF, Gas Mark 7. Grease a baking tray. | | 2 | Mix flour and seasonings, rub in margarine. Stir in cheese, reserving a little for the top. | | 3 | Mix to a soft dough with the egg and milk, reserving a little for glazing. | | 4 | Roll out to a round 1.5 cm (½ inch) in thickness and cut into 8 triangles. | | 5 | Place on the baking tray and brush with egg and milk and sprinkle with cheese. Bake for about 10-15 minutes until golden brown. |
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