Classic cheese scones
The school-fundraiser cheese scone: sharp tasty cheese, a hint of mustard powder, baked hot and eaten warm with butter. Don't overwork the dough and they'll be light as anything.
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The Method
6 steps-
1
Heat the oven to 220°C fan-forced. Line a tray with baking paper.
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2
Sift flour, salt, mustard powder, and cayenne into a bowl. Rub in the butter with cold fingertips until the mix looks like rough sand.
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3
Stir through the grated cheese. Make a well, pour in the milk, and bring it together with a butter knife in cutting motions — quick, light, not mixed to death.
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4
Tip onto a floured bench and pat (don't roll) into a 3cm-thick rectangle. Cut into 8 equal squares.
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5
Sit them just touching on the tray. Brush the tops with beaten egg and scatter the extra cheese.
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6
Bake 12 minutes until risen, golden, and the cheese has gone bronze. Eat warm, split, with plenty of butter.
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