Mary Berry's Cheese Scone Round
A scrumptious cheese scone that goes well with soups.
Equipment
Ingredients
- 225 g Self-Raising Flour
- ½ tsp Salt
- ½ tsp Mustard Powder
- ¼ tsp Cayenne Pepper
- 1 tsp Baking Powder
- 25 g Butter (or margarine)
- 150 g Mature Cheddar (grated)
- 1 Egg
- 140 ml Milk
Instructions
- Preheat the oven to 220℃/200℃Fan/425℉/Gas 7. Lightly grease a baking tray.
- Measure the flour, salt, mustard powder, cayenne and baking powder into a bowl. Add the butter and rub it in with the fingertips until the mixture resembles fine breadcrumbs. Stir in 100g of the grated cheese.
- Break the egg into a measuring jug and make up to 150ml with milk. Stir the egg and milk in the fry ingredients and mix to a soft but not sticky dough.
- Turn out onto a lightly floured surface and knead lightly. Roll out to a 15 - 17 cm circle and mark into 6 wedges. Transfer to the baking tray.
- Brush with a little milk and sprinkle the remaining grated cheese.
- Bake in the oven for about 15 minutes or until golden brown and firm to the touch. Slide onto a wire rack to cool.
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Nutrition
Calories: 294kcalCarbohydrates: 29gProtein: 12gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 64mgSodium: 475mgPotassium: 107mgFiber: 1gSugar: 1gVitamin A: 469IUVitamin C: 0.1mgCalcium: 257mgIron: 1mg
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