Sage spiral scones
12 Cones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Self-Raising Flour |
| 1 | teaspoon | Baking Powder |
| Salt and Pepper | ||
| 2 | ounces | Butter |
| 4 | fluid ounce | Milk |
| 4 | ounces | Sage derby cheese, grated |
| 2 | tablespoons | Freshly chopped parsley |
| Milk to glaze | ||
Directions
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.