For a printable version of this recipe, click here.
Cheese scones made with wheatmeal flour and baked together in the form of an overlapping circle.
Ingredients
8 oz self-rising wheatmeal flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon dry English mustard powder
2 oz butter, softened
4 oz cheddar cheese, grated
¼ pint milk
1 small beat egg to glaze
2 level teaspoons poppy seeds
Method
Set oven to 425F or mark 7.
Put the flour, baking powder, salt, and mustard powder into a bowl.
Rub the butter into the dry ingredients, add the cheese and mix in enough milk to make a soft dough.
Turn onto a floured surface, roll to ½ inch thickness, and cut into about eight 2 ½ inch round scones with a pastry cutter.
On a lightly floured baking sheet arrange the scones in a circle, with each scone overlapping the next one slightly.
Brush with egg, sprinkle with poppy seeds and bake for approx.
15 to 20 minutes until golden brown.
Cool on a wire rack.
Serve split and buttered.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.