These are great straight out of the oven and served with butter, just on their own or as part of a meal with crunchy carrots and celery sticks. Otherwise ( if they last) you can wrap them up and pop into lunchboxes as an alternative to a breadroll.
These ones were gluten free – but for those who can tolerate wheat – just exchange the flour to what you would normally use. With wheaten flour, you are unlikely to need the baking powder.
Makes about a dozen scones
1 egg
1 table spoon of melted butter
¾ cup of milk
2 cups of self raising flour
½ tsp of baking powder
2 tbsp parmesan cheese
1 cup grated cheese
3 tbsp of your choice spreadable sandwich pickles or seeded mustard
extra flour for rolling out.
Extra milk for brushing the tops
Preheat oven to 220 degrees
Mix milk, pickles/ mustard and melted butter in a cup.
Beat the egg in separate cup/ bowl
Place flour, parmesan cheese and baking powder into bowl ( you can sift it if you like – but I never do)
Pour in milk mixture and then egg and fold ( stir gently) into flour.
Use your hands to mix into a soft dough and knead gently.
Add half the grated cheese and mix in.
(Gluten free flour makes a very sticky dough – so more flour may be needed to get the right consistency.)
Roll out to a thickness of about 1.5 cm high onto floured surface and cut the dough as desired. Normal flour will tolerate the round scone cutters, but gluten free ones are best cut into squares – or have a lot of patience and extra flour as you cut them with the round cutter.
Spray a tray with non stick – or grease it well.
Place scones close together as you lay them out onto tray.
Brush the tops with a little milk and sprinkle a little of the grated cheese on top.
Bake in oven for 10 -12 mins.
Experiment with the amounts of cheese and pickles or mustard your family likes in them.
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