1 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
In 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.
The scones can also be served with strawberry jam & a dollop of fresh cream.