Prep 20 mins
Cook 10 mins
This is one of a few recipes that I got from doing home economics in school, so is one of the first things I cooked/baked. The mustard and pepper are optional, and along with the salt and cheese, you can experiment and vary the quantities of these ingredients to suit your own tastes. Diabetics may also appreciate this recipe as it has no added sugar.
- Sieve flour, salt, pepper and mustard together into a mixing bowl.
- Cut the margarine into smaller blocks, and then rub in until the mixture resembles fine breadcrumbs.
- Beat the egg and mix with the milk in a small basin.
- Make a well in the centre of flour mixture, add the cheese (save a little to sprinkle over the scones) and pour in a bit of the egg and milk mixture at a time, mixing with a blunt knife, until you get a soft, but not sticky dough. If you find the mixture too dry, you can add some more milk.
- Lightly flour the work surface so the dough doesn’t stick, and roll out the dough until it is about half an inch (1cm) thick.
- Use a scone cutter (you can lightly dust it with flour to stop it from sticking) of a size of your choice and cut out the scones from the dough. You can keep gathering up the off-cuts and re-rolling it out until you use it all.
- Place the scones on a greased baking tray, or on baking paper in the tray and brush the tops with milk and sprinkle on some cheese.
- Bake at gas mark 8, 500 Fahrenheit or 250 Celsius for about 10 minutes, or until the tops have turned a golden brown.
Loula, you babynapper, I adopted Andy first! LOL. Marvelous scones. I used the mustard and cayenne and yummmm. After trying them warm and cold I strongly recommend warm. They will reheat nicely with a few seconds in the microwave. I used fat free cheddar and a heart healthy fat margarine. The cheese near the surface melted out and burned in little puddles on the pan. While you certainly smell the burning cheese the scones are fine and it's east to break the cheese puddles off on the scones once out of the oven.
Yummy, yummy scones! I made them for breakfast this morning using half whole spelt and half ordinary flour, left out the mustard but used the cayenne pepper and they tasted simply delish! The dough was super easy to work with and everything came together quite quickly. I got 6 big scones out of the recipe (7.5 cm in diameter) and those puffed up nicely during baking. After exactly 10 minutes they were perfectly done and ready to be devoured. Thanks so much for sharing this gem of a recipe, Andy M! I will most definitely make these often again (e.g. with soup). Made and reviewed for one of my "babies" during Spring PAC 2009.