I love scones.

I was reading one of Mary Berry’s cook books as some light reading and I came across a cheese scone recipe.

Seeing as it was not a fasting day today. I thought why not. I had all the ingredients sitting in the fridge… what better time than now to put it to good use???

You will see in the recipe below that I measured a couple of things in ounces, it just seemed easier to measure margarine in ounces that ml. It’s a tough job trying to get all the margarine out of the cup after measuring.

Ingredients:

225g x self raising flour.

½ x tsp salt.

½ x tsp mustard powder.

¼ x tsp cayenne powder.

1 x tsp baking powder.

1 ounces (25g) x rama margarine.

5 ounces (150g) x grated mature cheddar cheese.

1 x egg.

Milk.

Method:

In a bowl, mix the flour, salt, mustard powder, cayenne pepper and baking powder together.

Add the margarine and rub in with your fingers till it resembles bread crumbs.

Add 4 ounces of cheese and mix.

In a measuring jug, crack the egg and add milk till you reach the ¼ pint mark.

Whisk till combined.

Add the milk mixture to the flour mixture and mix till it comes together.

Turn out onto a floured surface and flatten with your hands.

Using a circle cookie cutter cut out rounds.

Brush the top with a little milk and sprinkle the left over cheese over the top of the scones.

Bake in a preheated oven at 180 degrees for 15 minutes or until the tops of the scones are nice and golden brown.