Cheese Scones Recipe |
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You will need..... 8 oz. self-raising flour 1/4 teaspoon salt 1/2 teaspoon dry mustard 1 oz. butter 4 oz. cheese Preparation Time 1/4 pint milk 10-15 minutes
Cooking Time
12 minutes
Oven setting
425ºF; Gas Mark 7
Sift
together flour, salt and mustard. Run in butter until mixture resembles
fine breadcrumbs. Finely grate the cheese and ad 3 1/2 oz. to the flour
mixture; bind together with milk to form a soft dough. Roll out on
a floured table to 1/2-inch thickness and cut into 15 rounds with a 1
1/2-inch plain cutter. Place on greased baking sheet, brush with milk
and sprinkle remaining grated cheese on top. Bake in a
hot oven for about 12 minutes. Cool on a wire tray. Serve with butter.
Quick Tip
Store
flour, in its bag, on cool, airy shelf. If kitchen is damp, keep bag in
a tin or storage jar with a lid. Plain flour will keep for 4-6 months,
self-raising flour for 2-3 months. Store wheat meal flour separately and
it will keep up for 2 months.
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