Cheese and Peanut Scone Round Recipe

Cheese and Peanut Scone Round Recipes

Ingredients :

225 g self raising flour

1 tsp baking powder

1 tsp salt

1 tsp powder mustard

25 g butter, margarine or white vegetable cooking fat

75 g Cheddar cheese, finely grated

40 g salted peanuts, finely chopped

150 ml cold milk

beaten egg for brushing

Method :
  1. Sift flour, baking powder, salt and mustard into a mixing bowl.
  2. Rub in fat finely.
  3. Toss in cheese and nuts.
  4. Add milk in one go and mix to a soft dough by stirring with a fork.
  5. Turn out on to a floured surface, knead quickly and lightly until smooth then shape into a ball.
  6. Place on greased baking tray.
  7. Using floured fingers or rolling pin, press out to 3/4" (2 cm) in thickness.
  8. Score into 8 wedges with the back of a knife.
  9. Brush with beaten egg and bake until golden brown in hot oven, 425F, Gas 7.
  10. Allow about 15-20 minutes.
  11. Transfer to wire rack and leave until lukewarm.
  12. Divide into triangles, using score lines as a guide.
  13. Serve when just cold by breaking each triangle in half and spreading with butter, margarine or peanut butter.

Note :

Whether served simply enough with a filling of butter or peanut butter, or eaten with egg dishes, these scone triangles are a sheer joy freshly baked. Quite delicious and a nourishing meal with a robust mixed salad.

Serves 4 - 6

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