Cheese Scones

Makes 12 potions

Ingredients

500 ml Flour (2 cups)

15 ml Baking Powder (3 tsp)

Pinch of Salt

Sprinkle of Cayenne Pepper/Chilli Powder (optional)

250 ml low-fat Strong Cheddar cheese (grated)

15 ml Vegetable Oil (3 tsp)

15 ml Semi-Skimmed Milk

1 Egg

Method

Sift flour, baking powder, salt and cayenne pepper into a large bowl.  Add the cheese and mix through the flour mixture.

Beat the egg and milk together in a separate bowl and add the oil.  The Oil replaces the butter/margarine that usually gets used to rub into the flour.  By using oil you cut down on the dreaded calories and it saves a lot of time.

Pour the milk/egg/oil mixture into the flour and using a metal spoon/fork, mix the dough until it clumps together, but is not too dry.  If too dry, splash a bit more milk in to use up the flout.

Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over on top of itself (this gives the finished scones the natural "break" to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.

Cut out your scones using a round cutter (you decide the size) or if you don't have a cutter handy use a drinking glass.  Place them on a baking tray, pop them in the oven at 180c for 15-20 minutes.

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