Cheese and Marjoram Scones
|Wholemeal flour||4 Ounce (120 Gram)|
|Self-raising flour||4 Ounce (120 Gram)|
|Butter||1 1⁄2 Ounce (45 Gram)|
|Dry mustard||1⁄4 Teaspoon|
|Dried marjoram||2 Teaspoon|
|Cheddar cheese||3 Ounce, finely grated (85 Gram)|
|Milk||4 Fluid Ounce (125 Milliliter, Or As Required)|
|Sunflower oil||1 Teaspoon|
|Walnuts/Pecans||2 Ounce, chopped (50 Gram)|
1. Sift the two kinds of flour into a bowl and add the salt. Cut the butter into small pieces, and rub into the flour until the mixture resembles fine breadcrumbs.
2. Add the mustard, marjoram and grated cheese, and mix in sufficient milk to make a soft dough. Knead the dough lightly.
3. Preheat the oven to 425°F/220°C/ Gas 7. Roll out the dough on a floured surface to about a 3/4 in (2 cm) thickness and cut out about 18 scones using a 2 in (5 cm) square cutter. Grease two baking sheets with a little sunflower oil, and place the scones on the trays.
4. Brush the scones with a little milk and sprinkle the chopped pecans or walnuts over the top. Bake for 12 minutes. Serve warm.