Red Windsor Cheese Scone
225g (8 oz) self raising flour
1 tsp baking powder
85g (3 oz) butter
85g (3 oz) Windsor Red cheese, finely grated
1 tsp dry mustard
Good pinch of salt
Milk or buttermilk to mix
Beaten egg or milk
25g (1 oz) Windsor Red cheese, finely grated
Serves 8 triangles
1. Place the flour and baking powder into a basin and rub in the butter. Stir in the grated cheese and seasonings. Beat the egg and add with enough milk to make a soft dough. Turn onto a floured surface and knead lightly. Roll out to about 1cm (½ inch) thick and cut into wedges or triangles.
2. Place the scones onto a piece of Bake-O-Glide on the plain shelf. Glaze with beaten egg or milk and sprinkle over the 25g (1 oz) cheese.
3. Bake on the second runners down in the Roasting Oven for 8–10 minutes, until risen and golden. Turn the shelf once after 5 minutes. Serve warm with butter or cream cheese.
Bake at 220°C, (425°F), fan oven 200°C, Gas Mark 7, for 8–10 minutes, until risen and golden. Variation: substitute the Red Windsor cheese with grated mature cheddar.