DIANE’S CHEESE SCONES
Straight from Norfolk, England, this mouthwatering scone recipe yields about 25 small scones. The recipe is from Diane Burrows, wife of historian, family history buff, and tour guide Glynn Burrows, owner of Norfolk Tours. Learn more at www.Norfolk-Tours.co.uk
Ingredients:
1lb self-raising flour
4 oz. margarine
1 teaspoon of baking powder
8 oz. cheese (Cheddar is good for this.)
1 teaspoon mustard
Salt and pepper
Milk to form a firm dough
Method:
Put the flour, mustard, baking powder, salt and pepper into a large mixing bowl.
Rub in the margarine to make a fine breadcrumb texture.
Grate and add cheese, mix thoroughly.
Add the milk a little at a time to make a firm but soft dough, don’t make it too wet.
Turn out onto a lightly floured board and roll out thickly (about half an inch to three-quarters of an inch thick).
Cut out using a small cutter and place on a baking tray.
Brush with egg and milk mixture.
Bake at 160 degrees C for about 15-20 minutes or till they are golden brown and sound hollow when tapped on the bottom.
Put on a cooling wire and leave to cool, (if you can!).
Best eaten warm with lashings of butter………………..yummmmmmmmmmm!
