500 ml (2 cups) flour
20 ml (4 teaspoons) baking powder
5 ml (1 teaspoon) salt
1 ml (1/4 teaspoon) cayenne pepper/paprika
62 ml (5 tablespoons or 62g) butter (or margarine)
1 or 2 eggs
milk (up to 187 ml or 3/4 cup)
375 ml ( 1 1/2 cup) grated cheddar cheese
- Sift dry ingredients together
- Grate the butter and work it into the flour mixture with fingers until it has the texture of bread crumbs. (Or use a food processor)
- Beat the egg and mix with 125 ml (1/2 cup) milk. Keep 12.5 ml (1 tbsp) aside to wash on top of the scones before baking.
- Add grated cheese to flour mixture. Blend the milk/egg mixture in with a knife – try not to handle the dough at all. Add more milk if needed until it is a dough firm enough to roll out and cut into shapes. (The trick is to work fast and not to handle the dough too much)
- Dump the mixture onto a surface that is lightly covered with flour. Flatten the dough to about 2 cm (3/4 inches) high. Cut circles out with a cookie cutter or an upside down glass (dip in in flour first to prevent dough from sticking)
- Brush the scones with the mixture of egg and milk and bake on a greased baking tray for 10 minutes at 250 degrees C or 475 degrees F until the scones are nicely browned on top.
This is the very best straight from the oven with butter, strawberry jam or even a dollop of whipped fresh cream!