Post by Sylvia on Sept 4, 2008 1:06:55 GMT -6
These scones are better eaten fresh, but can be re-heated gently.
Cheese Scone Round
8 Portions
Preheat oven to hot, 210oC -425oF - use oven shelf just above centre.
8 oz Plain Flour
4 level tsps baking powder
1/2 level tsp salt
1/2 tsp dry mustard (I use 1 tsp)
2 oz butter
4 oz grated Cheddar cheese
approx 1/4 pint milk.
To glaze, egg and 1 oz grated cheese for the topping
Sieve the flour, baking powder, salt and mustard together and rub in the butter.
Add the grated cheese and sufficient milk to make a soft dough.
Knead lightly and roll out to 1 inch thickness.
Cut out 8 x 2 inch rounds with a pastry cutter.
Arrange scones in a ring of eight on a lightly floured baking sheet.
Brush with egg on top and where they touch one another.
Sprinkle grated cheese on top.
Bake for 10 - 15 minutes until well risen and golden brown.
Sylvia
Cheese Scone Round
8 Portions
Preheat oven to hot, 210oC -425oF - use oven shelf just above centre.
8 oz Plain Flour
4 level tsps baking powder
1/2 level tsp salt
1/2 tsp dry mustard (I use 1 tsp)
2 oz butter
4 oz grated Cheddar cheese
approx 1/4 pint milk.
To glaze, egg and 1 oz grated cheese for the topping
Sieve the flour, baking powder, salt and mustard together and rub in the butter.
Add the grated cheese and sufficient milk to make a soft dough.
Knead lightly and roll out to 1 inch thickness.
Cut out 8 x 2 inch rounds with a pastry cutter.
Arrange scones in a ring of eight on a lightly floured baking sheet.
Brush with egg on top and where they touch one another.
Sprinkle grated cheese on top.
Bake for 10 - 15 minutes until well risen and golden brown.
Sylvia