I love scones. I love a great golden billow of a savoury scone, topped with a delicious “glob” of toasted cheese, and with a sprinkling of Cayenne pepper, job done.
Ingredients
350 g self raising flour
60 g butter
170 g finely grated strong Cheddar cheese
2 large eggs
4- 6 tablespoons milk (and a little more if needed)
½ tsp salt
1 tablespoon English mustard powder
2-4 large pinches cayenne pepper
A little extra milk
Preheat the oven to 220′ C Gas 7
Sift the flour into a bowl along with the mustard powder, salt and half of the cayenne pepper and mix together.
Rub in the butter with finger tips until well combined. Mix in most of the grated cheese leaving the remainder (around a generous 2 tbsp) to use later as a topping.
Beat the eggs with 4 tablespoons milk and add to the dry ingredients. Mix together to form a soft dough that leaves the bowl clean, adding a little more milk as required if the mixture seems dry. Try to avoid working the mixture too much as this will make the scones hard.
On a well floured surface, to avoid sticking, gently roll the dough as evenly as possible to a thickness of 2 cm, and use a 6 cm cutter cut out the scones
Brush the tops with a little more milk, sprinkle equally with the reserved cheese and, a dusting of cayenne pepper.
Place evenly spaced on the baking sheets, allowing a little room for rising. Bake for 15- 20 minutes until the cheese has started to crust and the scones are browned. Cool on a wire rack.
serve with a”slice of butter” and a “cuppa”
Original recipe Delia Smith
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