Mustard and cheese scones

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.

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