500ml flour (2 cups)
15ml baking powder (3 tsp)
large pinch salt
sprinkle of cayenne pepper/chilli powder (optional)
250ml strong cheddar cheese
15 ml vegetable oil (3 tsp)
125 ml milk (maybe a bit more depending on how it mixes)
Sift flour, baking powder, salt and cayenne pepper into a large bowl. Add the cheese and mix through the flour mixture.
Beat the egg and milk together in a separate bowl and add the oil. The oil replaces the butter/margarine that usually gets used to rub into the flour.
Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon / fork, mix the dough until it clumps together, but is not too dry. Add a bit more milk if mixture is too dry.
Press the dough out on a clean floured surface until it is about 5mm thick, then fold it over on top of itself (this gives the finished scones the natural "break" to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.
Cut scones out using a round cutter, place them on a baking tray, pop them in the oven at 180 celsius for 15 –20 minutes. Serve, still warm, with butter,
Thursday, October 30, 2014