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Ref: 477
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 8
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Ingredients & Prep

   225 g  self-raising flour
   100 g  cheese strong cheddar grated
   100 ml  milk room temp
   60 g  butter salted cold for grating
   1 tsp  mustard powder
   1 tsp  baking powder
   1/2 tsp  salt
   1/2 tsp  turmeric ground (optional)
   1/2 tsp  cayenne pepper
  Topping
   50 g  cheese strong cheddar
   1 egg beaten

Method

  Step 1
Pre-heat oven to 180'c & have either floured baking tray/s or silicon mat/s on tray/s at the ready.
  Step 2
In a bowl place flour, mustard powder, baking powder, cayenne pepper, & salt & mix well, add grated butter 1/4 at a time mixing in to the flour until the last 1/4, add the grated cheese & mix altogether, then add milk, bring together into a dough & make into a ball.
  Step 3
Dust a work top with extra flour, tip out dough & flatten into a disc shape with you hand to 2.5 cm thick, then cut with a 5 cm pastry cutter or a glass as many as you can from the disc, gather the remaining dough & bring together into a smaller disc 2.5 cm thick cut some more then again until there is no enough left.
  Step 4
Place on baking tray/s 4cm apart brush tops with the beaten egg & sprinkle tops with grated cheese & bake for 15 to 20 mins or until they have risen & golden brown on top.

Suggestion & Tips

Serve warm with butter & bacon or cream cheese with watercress. Bake the scones as soon as you have made the dough.
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