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Sift together the flour, salt, mustard, pepper, and the raising agent. Cut in the butter and rub to bread crumb consistency. Add about 100g, 3½ oz. of the grated cheese to the mixture, and blend in. Bind it all together with enough milk to form a soft dough.
Roll the dough out on floured board to 12mm, ½” thickness. Cut into about 15 rounds with 1½” cutter. Nigella Lawson suggested using a foot-shaped cutter to make “Cheesy Feet”.
Place on greased cooking sheet. Brush with milk and sprinkle with the rest of the cheese. Val adds slivered almonds as “toe nails”
Bake in 200°C oven about 15 minutes. Cool the scones on a wire rack.
Serve with butter (if they're straight out of the oven they need nothing).
See also Fruit Scones
Traditional Breads and Scones. Paul Hamlyn pubs.
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