12 scones or more depending on cutter size
Use these scrummy scones either warm on there own with butter or to accompany a soup.
220°c fan 200°c – 425°f – Reg 7
Grate cheese and beat egg
Mix together flour, salt, mustard powder, cayenne and black pepper
Add butter and rub in so mixture resembles crumbs
Add cheese (keep a little back to sprinkle on top of scones during cooking) and stir
Add milk, water and egg to mixture and bring together to a soft dough,
Flour a surface and roll out to approx. 4cm thick cut mixture with cutter.
Place cut scones on baking tray lined with greaseproof brush with a little egg and sprinkle saved cheddar over each scone.
Bake for 15-20 minutes until risen and brown
I make twice the recipe and freeze scones I don’t need then you can have them ready to be heated whenever you fancy a tasty treat.
add butter and perhaps a chutney or with soups
450g SR Flour
2tsp English Mustard Powder
½ tsp cayenne pepper
½ tsp black pepper
200g tasty cheese
150ml full fat milk
100ml cold water