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| Cheese Scones |
Makes 8 |
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| 175 g (6 oz) |
Be-Ro Self Raising Flour |
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pinch |
salt and pepper |
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1 x 2.5 ml spoon (½ tsp) |
mustard powder |
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25 g (1 oz) |
margarine |
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75 g (3 oz) |
cheese, grated |
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1 medium |
egg |
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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. |
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2 |
Mix flour and seasonings, rub in margarine. Stir in cheese, reserving a little for the top. |
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3 |
Mix to a soft dough with the egg and milk, reserving a little for glazing. |
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4 |
Roll out to a round 1.5 cm (½ inch) in thickness and cut into 8 triangles. |
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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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