| 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 | t | Baking powder |
| 3 | T | Milk, 1% lowfat |
| 3 | oz | Sharp cheddar cheese, finely |
| grated | ||
| 1 | Egg | |
| 1/2 | t | Salt |
| 1/2 | t | Dry mustard |
| 2 | Pinches cayenne pepper | |
| Milk |
INSTRUCTIONS
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 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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 229
Calories From Fat: 104
Total Fat: 11.8g
Cholesterol: 53.8mg
Sodium: 758.4mg
Potassium: 76.4mg
Carbohydrates: 17.8g
Fiber: <1g
Sugar: <1g
Protein: 12.3g