These scones are great with a red onion marmalade, or just have them with butter.
Wholemeal Cheese Scones
Preheat oven to 200oC/400oF
Makes 6 - 8 scones
8 oz/225g plain wholemeal flour 1 Tbsp baking powder pinch of salt a good pinch of cayenne pepper 1 tsp mustard powder (optional) 1 1/2 oz/40g butter 5 oz/140g cheddar cheese, finely grated About 5 fl.oz/150ml milk, plus extra for glazing
Grease a baking sheet, set aside.
Mix the flour, baking powder, salt, cayenne pepper and mustard (if using) in a bowl, then lightly rub in the butter until the mixture resembles breadcrumbs. Stir in 4 oz/115g of the cheese, then add enough milk, mixing to form a soft dough.
Knead the dough gently, then roll or pat out on a lightly floured surface until about 1"/2.5cm thick. Cut out 3"/7.5cm rounds using a plain or fluted cutter - do not twist the cutter. Place the scones on the baking sheet, leaving a little space between each one.
Brush the tops with milk and sprinkle the remaining cheese. Bake for 15 - 20 minutes or until risen and golden.
Transfer to a wire rack to cool. Can be served warm or cold.
These scones can be frozen for up to one month.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!