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
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