Perfect cheese Scones

For a delicious cobbler topping for casseroles, remove the scones from the oven when they are 2/3 cooked, cool and freeze. Arrange the frozen scones the casserole and cook for 15-20 minutes.


  • 225 g plain flour
  • 3 tsp baking powder
  • Pinch of salt
  • ½ tsp mustard powder
  • 40 g butter or margarine
  • 1 onion , finely chopped
  • 75 g mature Cheddar cheese ,grated
  • Scant 150 ml milk
  • Beaten egg or milk to glaze

Cooking Process

1. Sift the flour, baking powder, salt and mustard into a bowl.
2. Rub in the butter or margarine until the mixture resembles fi e breadcrumbs.
3. Stir in the onion and Cheddar, then mix in enough milk to make a soft dough.
4. Roll out on a lightly floured surface to about 1 cm/ ½ inch thick.
5. Cut out 8 rounds using a 6 cm/2 ½ inch cutter, rerolling the dough as necessary.
6. Place on a greased baking tray and brush with a little egg or milk.
7. Bake in a hot oven for 12-15 minutes or until well risen and golden.
8. Cool on a wire rack.

Perfect cheese Scones
Bon Apetite!


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Perfect cheese Scones