Makes 12 scones
Make your own ready mix with this recipe. Pack the dry flour mix into ziplock bags. All you need to add is one pack of Cheese Sauce, an egg, milk and grated cheese. No butter to rub in.

You will need

2 ¼ cups (300 g) cake flour
1 T (15 ml) baking powder

1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
1 egg
¼ cup (60 ml) full cream milk 

1 t (5 ml) Ina Paarman’s Green Onion Seasoning
1 cup (250 ml) grated cheddar cheese
a little milk for brushing tops of scones

Ina’s Tip

Scones need a hot oven to spark the baking powder to ‘lift’ them.

Method

Adjust the oven rack to the middle position and pre-heat the oven to 200°C,

Line a baking sheet with baking paper.

Sift the flour, and baking powder together, twice, especially when preparing to pack into zip lock bags.

 

To Mix

Decant the Cheese Sauce into a mixing bowl.

Add the egg, milk and Seasoning.  Beat with a fork to mix.

Add the dry flour mixture (Reserve 1 T (15 ml) for sprinkling on work surface later on). Add grated cheese.

Use a fork or knife to mix, until a softish dough is formed.

Knead lightly 5 – 6 times.

Sprinkle reserved flour on work surface.

Pat the dough out to ± 1 – 1 ½ cm thickness.

Cut into rounds, using a 6cm scone cutter.

Brush tops with a little milk.

Bake for about ± 15 minutes. Leave to cool.

Break scones in half and serve with

  • Butter and grated cheese or
  • Butter, apricot jam and grated cheese or
  • Butter, strawberry jam and whipped cream