Several people have asked me for the recipe of the cheese scones I baked for last night's Funster meet at Newbury, so here it is:
Easy cheese scones (makes 10-12)
300g self-raising flour
3 tsp baking powder
1/2 tsp English mustard powder
Large pinch of salt
Sprinkle of cayenne
150g extra mature cheddar, grated (+ extra for topping)
150ml milk
1 large egg
3 tsp rapeseed oil (or other light oil such as sunflower or groundnut)
1. Heat oven to 200C, grease baking tray and place in oven to heat.
2. Sift flour, baking powder, mustard, salt and cayenne into a large bowl. Add cheese and mix together.
3. In separate bowl, beat milk and egg together and add oil.
4. Pour milk mixture into flour and, using a metal spoon, mix dough until it clumps together but is not too dry. Add a little more milk if necessary, depending on mixture.
5. Press dough lightly with hands (not rolling pin - too heavy) onto floured surface until about 1 inch thick. Cut out scones with a 2 inch cutter. Brush with milk, sprinkle with cheese and place on heated tray. Bake for 15-20 mins.
Enjoy!
Easy cheese scones (makes 10-12)
300g self-raising flour
3 tsp baking powder
1/2 tsp English mustard powder
Large pinch of salt
Sprinkle of cayenne
150g extra mature cheddar, grated (+ extra for topping)
150ml milk
1 large egg
3 tsp rapeseed oil (or other light oil such as sunflower or groundnut)
1. Heat oven to 200C, grease baking tray and place in oven to heat.
2. Sift flour, baking powder, mustard, salt and cayenne into a large bowl. Add cheese and mix together.
3. In separate bowl, beat milk and egg together and add oil.
4. Pour milk mixture into flour and, using a metal spoon, mix dough until it clumps together but is not too dry. Add a little more milk if necessary, depending on mixture.
5. Press dough lightly with hands (not rolling pin - too heavy) onto floured surface until about 1 inch thick. Cut out scones with a 2 inch cutter. Brush with milk, sprinkle with cheese and place on heated tray. Bake for 15-20 mins.
Enjoy!
