Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 375 grams | Self-raising flour; (12oz) |
| 2 teaspoons | English mustard powder |
| Salt and freshly ground black pepper | |
| 50 grams | Margarine; (2oz) |
| 175 grams | Vegetarian Edam; grated (6oz) |
| 2 mediums | Size eggs |
| 4 tablespoons | Milk; (4 to 6) |
Sift the flour and mustard into a bowl and add seasoning.
Rub in the margarine, stir in the cheese and then bind together with the eggs and milk to form a soft dough.
Roll out on a lightly floured surface, 2cm (1 inch) thick and cut out rounds. Place on a lightly greased baking tray in a preheated oven 200ø C, 400ø F, Gas Mark 6 for 15-20 minutes until well risen and golden.
Converted by MC_Buster.
NOTES : 8-10 scones
Converted by MM_Buster v2.0l.