Cheese scones

Fresh out of the oven last night

The girls love these cheese scones, especially warm spread with a little butter! Naughty but very nice, apparently. The YFG had a few last night and they both had them for breakfast this morning - I doubt that there are many left in the tin this morning!

I have had this recipe handwritten in my recipe notebook for some years, and am afraid that I do not remember where it came from - it may have come from a book, a website or a blog.

First:

Put 1lb of self-raising flour, 2 tsp baking powder, a pinch of salt, and 1 tsp mustard powder into a large bowl and mix them together. Preheat the oven to 200C, and get out two baking trays.

Rub 8oz of cold margerine into the dry ingredients, and then stir in 8oz grated cheese and finally mix it all together with 8fl oz milk.

It will come together into one large ball of dough. Make sure it is all incorporated, but do not over handle it.

Cut the ball into two pieces, and take one out and put onto a floured surface. Pat it down with your hands into a large flat circle, about 3/4 of an inch thick. Using a sharp knife, cut the circle into 8 wedges and place them onto a baking tray. Use a little more grated cheese to top them, and then bake for about 15 minutes. Do the same with the other ball of dough.

Allow them to cool and then keep in an airtight tin. They have never lasted longer than a day or two here, but they can be frozen.