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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A simple recipe, but so easy to make when you have soup for dinner. Can also be served for breakfast or brunch. Ingredients:
2 tablespoons oil |
1 large egg |
1/2 cup buttermilk or 1/2 cup plain yogurt |
2 cups flour |
4 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup butter, melted and hot |
1 cup finely grated mature cheddar cheese |
1/2 teaspoon mustard powder |
1/2 teaspoon ground cayenne pepper or 1/2 teaspoon chili pepper |
Directions:
1. Heat oven to 400 deg F/200 deg Celsius.
2. Whip together the oil and egg.
3. Add the buttermilk or yoghurt. Beat well.
4. Sift the flour, baking powder and salt together.
5. Mix in the liquid mixture until a soft dough forms. Work lightly and quickly: scones do not like heavy hands.
6. On a floured board, pat the dough flat until about 1 1/2 inch thick.
7. Press out circles with a cookie cutter.
8. Pack these rounds, with edges overlapping a tiny bit, around the rim of a greased pie plate or other shallow round oven dish.
9. There should be about 8 - 10 scones, and they fit into most regular-sized pie dishes.
10. Mix together the ingredients for the topping, making sure the butter is hot - not boiling!
11. Spread the topping carefully over the raw scone ring with a wooden spoon, a knife or a spatula.
12. Sprinkle over a little extra cayenne (or paprika powder) over for colour.
13. Bake in the preheated oven for 15 - 20 minutes or until puffy and golden.
14. Serve hot or warm, and extra butter is unnecessary.
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