| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Veg05 |
8 |
servings |
INGREDIENTS
| 3 |
oz |
Whole wheat flour |
| 3 |
oz |
Self-rising flour |
| 1 |
oz |
Butter; at room temperature |
| 1 |
ts |
Baking powder |
| 3 |
tb |
Milk; 1% lowfat |
| 3 |
oz |
Sharp cheddar cheese; finely grated |
| 1 |
lg |
Egg |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Dry mustard |
| 2 |
|
Pinches cayenne pepper |
|
|
Milk |
INSTRUCTIONS
Preheat oven to 425°F
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 3/4" 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
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