Cheese and Spring Onion Scones
180g self-raising flour
Salt and pepper to taste
½ teaspoon dried English mustard powder
50g butter (or margarine)
100g Red Leicester cheese, grated (or cheese of your choice)
6 spring onions, trimmed and finely chopped
1 large free-range egg mixed with 4 tablespoons of milk
Directions:
1. Pre-heat oven to 200C/400F/Gas Mark 7. Grease a large baking tray with a little butter or oil.
2. Mix the flour, salt, pepper and mustard powder together in a large mixing bowl and add the butter; run the butter into the flour mixture until it resembles fine breadcrumbs.
3. Stir in the cheese and chopped spring onions and mix well.
4. Add the egg and milk mixture, gradually, until you have a soft dough. (Reserve a little of the egg mixture for the glaze)
5. Roll or pat the scone mixture out on a floured board and shape into a large round – then cut into 6 or 8 triangles. Carefully place the triangles onto the prepared baking tray and brush the egg glaze over them.
6. Bake for 10 to 15 minutes, until the scones are well risen and golden brown.
7. Allow to cool on a wire rack and serve warm or cold with butter.
