I love to make scones and especially these cheese and red pepper ones. Freshly baked with a cup of tea or coffee on a dull afternoon will soon bring a smile to your face, and by just adding that extra baking powder guarantees a light, fluffy texture, delicious with homemade butter.
Makes twelve scones
- 6 1/2 crinkle edged round cutter
- Rolling pin
- Large bowl
- Pastry brush
- One baking tray lightly greased
- Pre-heat the oven 220 degrees C/ gas mark 7.
- Sift flour and baking powder into a bowl.
- Add the salt.
- Rub in the fat until it looks like fine bread crumbs.
- Mix in the cheese and red pepper.
- Add the Dijon Mustard to the milk.
- Add all the milk and mix, turn out on a floured surface and knead together to form a ball.
- Gently roll out to 3cm thick.
- Dip the cutter in flour then cut ten scones from the dough, re-roll the leftover dough to make two more scones.
- Place on the greased baking tray close together and brush each one with egg-wash and top with a little cheese.
- Place in the hot oven for 10 minutes or until they have risen and golden.
- Leave to cool, then butter and eat.