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Ingredients30g (1 oz) butter2½-3 tbsp buttermilk 170g (6 oz) self-raising flour ½ tsp salt ½ tsp mustard powder 2 good pinches cayenne pepper 1 egg 2½ tbsp milk 85g (3 oz) grated mature Cheddar |
Handy HintSource - Delia Smith Usually better to make double mixture, or there will be disappointed gannets. |
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Method1. Sieve the flour, and mix through with the salt, mustard and pepper, then rub in the butter using finger tips.2. Mix the egg with the buttermilk, then slowly work through the mixture using a knife at first, then a wooden spoon. 3. Roll out on a floured board to about ¾ in thick - too thin and scones will turn out bisuits - cut with circular cutter, paint tops with milk and plonk more grated cheese on top. 4. Place on baking tray and bake 15 minutes in top of oven, at 220C (gas mark 7) | |||||||||||||||||||||
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