Wholewheat Cheese Crusted Scones

Wholewheat flour 75g, Self-raising flour 75g, 1 tsp baking powder, ½ tsp mustard powder, ½ tsp salt, 2 pinches of cayenne pepper, butter 25g, grated Cheddar cheese 75g, 1 large egg, 2 – 3 tblsp milk.

Pre-heat the oven to 220°. Sift the flours, add the bran left in the sieve, baking powder, mustard, salt and cayenne pepper. Mix them together, then rub in the butter – using your fingertips – until the mixture is all crumbly. Mix in the grated cheese, reserving 1 tablespoon.

Next, beat the egg together with 2 tablespoon of milk. Add to the mixing bowl to make a soft dough – you are after is a smooth dough that will leave the bowl clean, so add just a few more drops of milk if it is too dry.

Roll out the dough on a floured surface to a thickness of 2cm and use a 6cm cutter to cut out the scones. Place on the baking sheet, brush the tops with milk, sprinkle with the remaining grated cheese, dust with cayenne. Bake on a high shelf for 15-20 minutes, cool on a wire tray, and serve warm.

N3TC MCC story chefs accountants and scientists at work ed141 jun14

N3TC MCC story chefs accountants and scientists at work.