Red Windsor Cheese Scone

Red Windsor Cheese Scone

Ingredients

  • 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
  • 1 egg
  • Milk or buttermilk to mix

Glaze:

  • Beaten egg or milk
  • 25g (1 oz) Windsor Red cheese, finely grated

Serves 8 triangles

Method

  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.
  2. Turn onto a floured surface and knead lightly. Roll out to about 1cm (½ inch) thick and cut into wedges or triangles. Place the scones onto a piece of Bake-O-Glide on the cold 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.

Conventional cooking
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.

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