Yield: 1 servings
|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.