Prep 15 mins
Cook 15 mins
A simple recipe, but so easy to make when you have soup for dinner. Can also be served for breakfast or brunch.
- 2 tablespoons oil
- 1 large egg
- 1⁄2 cup buttermilk or 1⁄2 cup plain yogurt
- 2 cups flour
- 4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, melted and hot
- 1 cup finely grated mature cheddar cheese
- 1⁄2 teaspoon mustard powder
- 1⁄2 teaspoon ground cayenne pepper or 1⁄2 teaspoon chili pepper
- Heat oven to 400 deg F/200 deg Celsius.
- Whip together the oil and egg.
- Add the buttermilk or yoghurt. Beat well.
- Sift the flour, baking powder and salt together.
- Mix in the liquid mixture until a soft dough forms. Work lightly and quickly: scones do not like heavy hands.
- On a floured board, pat the dough flat until about 1 1/2 inch thick.
- Press out circles with a cookie cutter.
- Pack these rounds, with edges overlapping a tiny bit, around the rim of a greased pie plate or other shallow round oven dish.
- There should be about 8 - 10 scones, and they fit into most regular-sized pie dishes.
- Mix together the ingredients for the topping, making sure the butter is hot -- not boiling!
- Spread the topping carefully over the raw scone ring with a wooden spoon, a knife or a spatula.
- Sprinkle over a little extra cayenne (or paprika powder) over for colour.
- Bake in the preheated oven for 15 - 20 minutes or until puffy and golden.
- Serve hot or warm, and extra butter is unnecessary.