Recipe by Um Safia
These cheese scones are sooo tasty! My mum originally got the recipe from a Be-Ro recipe book around 20 years ago but I still make them for everyone. My 5 year old son is always asking for them and even doubled up we never seem to have enough. These freeze REALLY well and are great for picnics, trips, packed lunches etc.
Top Review by muffinlady
This is amazingly good. I don't miss sugar in it at all. And there is not a lot of butter in it. It would make a good treat for early morning outings. I am so glad I just purchased a weight measurement utensel so I could make this among other recipes. I did not have self raising flour so added 2 tsp. baking powder and upped the salt to 1/4 tsp. I am not sure what rubbing in margarine in is so I used butter and cut it in. It works with other scones maybe that is what was ment.
- 175 g self raising flour
- 1 pinch salt and pepper
- 2 1⁄2 ml mustard powder (1/2 tsp)
- 25 g margarine
- 75 g cheese, grated
- 1 medium egg
- 30 ml milk (2 tbsp)
- 1 tablespoon grated parmesan cheese (to sprinkle on top) or 1 tablespoon dry hard Italian cheese (to sprinkle on top)
Directions See How It's Made
- Heat oven to 220ºC, 425ºF, Gas Mark 7. Grease a baking tray.
- Mix flour and seasonings, rub in margarine and stir in cheese.
- Mix to a soft dough with the egg and milk, reserving a little for glazing.
- Roll out to a round 1.5 cm (½ inch) in thickness and cut into 8 triangles.
- Place on the baking tray and brush with egg and milk and sprinkle with parmesan cheese. Bake for about 10-15 minutes until golden brown.