Cheese and Pineapple Scones

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READY IN: 25mins
SERVES: 14-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 220 deg Celsius. Line a baking tray with non-stick paper.
  • Sift the flour, baking powder and salt into a bowl. Rub in the margarine until the mix resembles breadcrumbs.
  • Fold in the dry mustard, cheese and pineapple. Add enough milk to make a fairly soft dough.
  • Lightly flour your surface. Turn out your dough and knead lightly. Gently roll out to 2cm (3/4") thickness. Be careful not to overwork. Using a 5cm cutter or glass, stamp out rounds (using even pressure). Move them to the prepared tray.
  • Brush tops with milk and bake for about 10 minutes, or until well risen and golden. Cool on wire rack before serving either warm or cold.
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