Ingredients1 cup self-raising flour
(or cake flour & 1½ tsp baking powder) 1 cup finely grated Cheddar cheese 1 large egg, beaten to make up 1 cup milk pinch of cayenne pepper pinch of salt pinch of black pepper butter, for greasing butter, for spreading 6 tsp smooth apricot jam 120g Cheddar cheese, finely grated |
MethodIn a large mixing bowl, hand mix the flour, & finely grated cheese.
Beat the egg in a cup and top up with milk to make a full cup. Pour the egg & milk mixture into the flour mixture & mix in the cayenne pepper, salt & black pepper well to form a loose dough. Grease a 6 pan muffin pan with butter and spoon the loose dough equally into the cups. Bake in the oven for 10-12 mins until golden brown. Allow to cool slightly (about 5 mins) and then slice each scone across in half. With the inside half facing up, spread each with butter & jam and sprinkle with finely grated cheese. |
Variation
The scones can also be served with strawberry jam & a dollop of fresh cream.