Sage spiral scones

Yield: 12 Cones

Measure Ingredient
8 ounces Self-Raising Flour
1 teaspoon Baking Powder
\N \N Salt and Pepper
2 ounces Butter
4 fluid ounce Milk
4 ounces Sage derby cheese, grated
2 tablespoons Freshly chopped parsley
\N \N Milk to glaze

Set oven to 220C/425F/Gas Mark 7. Lightly oil a baking sheet.

Sift the flour and baking powder into a mixing bowl and season.

Rub in the butter with your fingertips to form fine breadcrumbs. Stir in the milk and mix to form a soft dough, adding a little extra liquid if necessary.

Roll out the dough on a lightly floured surface to a 12 inch square.

Sprinkle the grated cheese and parsley over the dough, brush the edges with milk and roll up like a swiss roll, to enclose the cheese.

Slice into twelve and place, cut side down onto the baking sheet.

Brush the tops with milk and bake for 15 minutes, until golden.

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