Crafty's Cheese Scones
Makes 8 to 10 scones. Best served straight away if possible with a little butter on them, if not warm through before serving. You can use 100g of cheddar cheese only if you wish. For a rustic toppin try springling a little grated cheese onto each scone. These can be stored in the freezer for up to 3 months at -18 degrees centigrade.
Method1 Oil and flour a large baking tray.
2 Place a sieve over a large mixing bowl.
3 Sieve together the flour, baking powder, cayenne pepper, mustard and salt.
4 Add the softened butter, rub the butter into the flour mixture until it resembles fine breadcrumbs.
5 Add the grated cheeses, mix in thoroughly, make a well.
6 Pour the well beaten egg into the well.
7 With your fingers mix the egg into the flour mixture, the mixture should be moist but not sticky, if dry add a little milk.
8 Lightly flour a work surface and your hands.
9 Turn the dough out onto the floured surface.
10 Lightly flatten the dough with the palm of your hand until the dough measures 1 inch thick.
11 Dip the 2 inches diameter cutter into the flour.
12 Cut as many scones out of the dough as possible, without twisting the dough.
13 Carefully gather up the dough and make it into a ball, repeat steps 10 to 12 until all of the dough is used up.
14 Place the scones on the baking tray upside down.
15 Lightly brush the tops with a little milk.
16 Place in the centre of the oven straight away at 210 deg c/gas 8 for 10 - 12 minutes or until the scones are risen and a pale golden brown.
17 Place the baking tray on a wire rack for a couple of minutes.
18 Transfer the scones from the tray to the wire rack to cool slightly.
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