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.
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.
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.