Whole-wheat cheese-crusted scones

Yield: 8 servings

Measure Ingredient
3 ounces Whole wheat flour
3 ounces Self-rising flour
1 ounce Butter; at room temperature
1 teaspoon Baking powder
3 tablespoons Milk; 1% lowfat
3 ounces Sharp cheddar cheese; finely grated
1 large Egg
½ teaspoon Salt
½ teaspoon Dry mustard
2 \N Pinches cayenne pepper
\N \N Milk

Preheat oven to 425øF

Sift the flours into a mixing bowl, add the bran remaining in the sieve, the mustard powder, salt and one good pinch of cayenne pepper. Mix them together well, then rub in the butter, using your fingertips, until the mixture is all crumbly. Now mix in most of the grated cheese, leaving about 1 tablespoon.

Next, in a small bowl, beat the egg together with 2 tablespoons of milk.

Add this to the mixing bowl to make a soft dough. The dough should leave the bowl clean, so add a drop more milk if too dry, and don't make too wet.

Roll the dough on a floured surface to a thickness of about ¾" and use a 2" cutter to cut out the scones. Place the scones on the baking sheet, brush the tops with milk, then sprinkle the remaining grated cheese over the top of each scone, with a faint dusting of cayenne. Bake on a high shelf for 15-20 minutes, cool slightly on a wire tray, and serve warm.

NOTES : Nutritional Information: Recipe by: Delia Smith's Cookery Course Converted by MM_Buster v2.0l.

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