Scones originated in Scotland where they are pronounced “skahns,” which rhymes with “John.” These cheese scones are Jane’s mother's recipe. Her mother lived during World War II. Enjoy a taste of Scotland!
• 6 ounces self-raising flour
• 1 teaspoon baking powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon salt
• 1 ounces butter, or substitute
• 3 ounces strong Cheddar cheese, grated
• 1 large egg
• 2-3 tablespoons milk.
1. Pre-heat oven to gas mark 7, 425 degrees F, or 220 degrees C.
2. Sift the flour with the dry ingredients into a large mixing bowl, then rub in the butter using fingertips until mixture is crumbly. Then mix in the grated cheese.
3. Beat the egg in a small bowl with 2 tablespoons of the milk, then mix this in to form a soft dough which will leave the sides of the bowl clean. Add a little more milk if you need to achieve this.
4. Roll out the dough on a floured surface to about 2 cm (3/4 inch) thickness and use a round 4-6 cm (3 inches, approximately) cutter to make the individual scones.
5. Place them on a baking tray and cook for 15-20 minutes. (I find a good way to check if they are done is to tap the bottom of the scone and if it is hollow-sounding, they are ready!)
6. Cool on a wire tray. They are best served warm, and don’t really keep too well, although can be revived by gentle heating through the next day.