Cheese scone wedges recipe
information
Calories per serving 185.
ingredients
225 g (8 oz) self raising white flour
1 teaspoon baking powder
a pinch of salt
1/2 teaspoon English mustard powder
50 g (1 3/4 oz) polyunsaturated margarine
75 g (2 3/4 oz) half fat Red Leicester cheese, grated
1 egg, beaten
150 g ml (5 fl oz) skimmed milk
1 teaspoon baking powder
a pinch of salt
1/2 teaspoon English mustard powder
50 g (1 3/4 oz) polyunsaturated margarine
75 g (2 3/4 oz) half fat Red Leicester cheese, grated
1 egg, beaten
150 g ml (5 fl oz) skimmed milk
method
1. Preheat the oven to Gas Mark 7/220°C/fan oven 200°C.
2. Sift the flour and baking powder into a mixing'bowl with the salt and mustard powder Rub in the margarine, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the cheese and make a well in the centre.
3. Beat together the egg and milk and pour this into the well. Mix together the dry and wet ingredients to form a soft dough. Shape the dough into a 20 cm (8 inch) circle and place it on a non stick baking tray.
4. Mark eight wedges on the surface of the dough.
5. Bake the scone for 15 minutes, until it is well risen and golden.
2. Sift the flour and baking powder into a mixing'bowl with the salt and mustard powder Rub in the margarine, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the cheese and make a well in the centre.
3. Beat together the egg and milk and pour this into the well. Mix together the dry and wet ingredients to form a soft dough. Shape the dough into a 20 cm (8 inch) circle and place it on a non stick baking tray.
4. Mark eight wedges on the surface of the dough.
5. Bake the scone for 15 minutes, until it is well risen and golden.
serving amount
makes 8 wedges
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
