Wholewheat Cheese Crusted Scones
|Whole-wheat flour||3 Ounce (75 Gram)|
|Self-raising flour||3 Ounce (75 Gram)|
|Butter||1 Ounce (Room Temperature, 25 Gram)|
|Baking powder||1 Teaspoon|
|Strong cheddar cheese||3 Ounce, finely grated (75 Gram)|
|Mustard powder||1⁄2 Teaspoon|
|Cayenne pepper||2 Pinch|
|Milk||1 Tablespoon (Little Extra)|
1 Preheat the oven.
1 In a mixing bowl, sift the flours.
2 Add in the bran remaining in the sieve, mustard powder, salt and one good pinch of cayenne pepper; mix well.
3 Gently rub in the butter using your fingertips, until the mixture is crumbly.
4 Add in most of the grated cheese, reserving about 1 tablespoon.
5 In a small bowl, beat the egg together with 2 tablespoons of milk.
6 Add this to the mixing bowl to prepare a soft dough; add just a few more drops of milk if it is too dry.
7 On a floured surface, roll out the dough to a thickness of about 3/4 inch (2 cm).
8 Use a 2 1/4 inch cutter (6 cm) to cut out the scones.
9 Arrange the scones on the baking sheet, brushing the tops with milk.
10 Sprinkle the remaining grated cheese over the top of each scone, with a faint dusting of cayenne.
11 Bake on a high shelf for 15-20 minutes.
12 Transfer to a wire tray to slightly cool.
13 Serve warm.