Sometimes you just want something familiar, something "old school". There's nothing like a warm buttered scone. The Bero book is the hero in this case.
½ tsp salt
½ tsp pepper
½ tsp dry mustard
25g butter
75g grated cheese, a nice strong one
1 egg
50 ml milk
Preheat the oven to Gas 7/220ºC
Mix the flour with the salt, pepper and mustard powder. Rub the butter until the mixture resembles breadcrumbs.
Stir in most of the cheese, keeping a little for the top of the scones.
Mix to a soft dough with the egg and milk, reserving a little for glazing the tops of the scones.
Once the mixture comes together, try not to over handle it. Roll out to a round just over 1cm thick, and cut into 8 triangles or cut with a scone cutter into rounds. (If you are using a cutter, try not to twist it when cutting the scones as this can stop them rising properly)
Place on a greased baking tray, brush the top with the remaining egg and milk mixture, trying not to let it run down the sides of the scones. To with a little of the reserved cheese and bake for 10-15 minutes.
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