Cheese Scones

Cheese Scones

Regular reader, contributor, baker and runner extraordinaire, Anna, has been waxing lyrical about cheese scones to me for some time. I have to say that I tend to fall in the sweet camp when it comes to scones, but thought I'd give their cheesy, savoury cousin a bash. The verdict? Two content boys and one happy dad. Makes 10-12 scones.

Ingredients:
225g self-raising flour
1 tsp baking powder
50g soft margarine
1 tsp mustard powder
1/4 tsp salt
pinch cayenne pepper
100g grated cheese
1 egg
milk

Method:
1. Preheat the oven to 220C/425F/gas 7 and lightly grease two baking sheets.
2. Put the flour and baking powder in a bowl and add the margarine. Rub in with you fingers to resemble fine breadcrumbs. Stir in the mustard powder, salt, cayenne and cheese.
3. Crack the egg in a measuring jug and lightly beat. Add milk to the egg to make up 150ml. Stir into the flour mix to form a soft dough. Turn onto a lightly floured surface and knead gently. Roll or flatten out with you hand to 1.25cm thickness.
4. Cut into rounds with a fluted 6.25cm cutter to make 10 to 12 scones. Space out onto the baking sheets and brush the tops with milk. Bake for 10 minutes until golden brown (you may need to rotate the sheets for an even bake).
5. Leave to cool on a wire rack.