Recipe by JoyfulCook
Easy to bake--tasty and so versatile. Yummy when still warm, great with a filling, or cold on a picnic. Delicious split and grilled--my family loves these.
Top Review by Sandi (From CA)
I'm not a scone person... or I wasn't until now! ;) These were really easy to make (my first time) and turned out delicious. They were even better the next day. Besides making my own self-rising flour (to 1 cup all-purpose flour add 1-1/2 teaspoons baking powder and 1/2 teaspoon salt), my only change was to add some milk because I wasn't sure what 12 oz of flour was. Oops! But they turned out great anyway... must be a forgiving recipe. Anyway, I made these in a muffin tin and my husband gobbled three of them up right away. Thanks, JoyfulCook!
- 340.19 g self raising flour
- 7.39 ml baking powder
- 56.69 g margarine
- 7.39 ml mustard powder
- 14.79 ml parmesan cheese
- 59.14-118.29 ml fresh chives, Chopped
- 141.74 g cheddar cheese, Grated
- 236.59 ml milk, to mix
- 0.25 ml salt
Directions See How It's Made
- Sift flour, salt and baking powder together. Rub in the margarine. Add the mustard, cheeses and chives. Mix well and add the milk to give a fairly soft dough.
- Roll out to about 1 1/4 inches thick. Cut and brush slightly with milk and add a sprinkling of extra grated cheese on top--not too much.
- Bake in a hot oven (210-220°C) for approximately 7 to 10 minutes.