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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

1. Set oven to 425F or mark 7.

2. Put the flour, baking powder, salt, and mustard powder into a bowl.

3. Rub the butter into the dry ingredients, add the cheese and mix in enough milk to make a soft dough.

4. Turn onto a floured surface, roll to ½ inch thickness, and cut into about eight 2 ½ inch round scones with a pastry cutter.

5. On a lightly floured baking sheet arrange the scones in a circle, with each scone overlapping the next one slightly.

6. Brush with egg, sprinkle with poppy seeds and bake for approx.

7. 15 to 20 minutes until golden brown.

8. Cool on a wire rack.

9. Serve split and buttered.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.