Cheese Scone Triangles

The first savoury scone recipe that I am posting. These are very different from any sweet scone mix. Over the next year I will give you some more. Scones are made in a jiffy and are great as a snack, eaten just warm with butter.

For 8 triangles - or one large “bun”, to tear apart.

6 oz SR Flour

Large pinch sea salt and plenty [if you like it] of freshly ground pepper

½ teaspoon dry mustard powder

1½ oz butter

Place the above in a small mixing bowl and rub in the butter until it is like fine breadcrumbs. You know the routine.

Add:

2 oz mature strong cheddar, grated

1 beaten egg

3 tablespoons milk

½ teaspoon any dried herbs. Thyme is just great. Or mixed herbs. Whatever. Herbs never fail to lift the flavour!

Red chilli flakes too, if you like the bite and kick!! [there are none in the photo! as my husband does not like it]. Unfortunately, I love anything chilli.

Bring together with a knife, then your hand, then gently knead on a floured surface, until the mix has been brought together. Roll out to about ½ inch and lift onto a baking tray. With a fine grater, cover with freshly grated parmesan, then a mere dusting of smoked sweet paprika. I love the flavour of smoked paprika!  With a large sharp knife, cut in half, then quarters, then eighths. You can leave it in one piece or cut right through, then ease the triangles apart.

Place in a preheated hot oven  220 deg C.

15 mins for singles or about 25 mins if left whole, turning down for the last five mins if browning too much. When cool cut apart, halve, then butter generously. Unlike ordinary scones these have egg in them and stay moist and soft for the next day! Yum.