Name: Tear-and-Share Cheese and Rosemary Scones
Yield: 12
Ingredients: 450g Self-raising flour; 7 5ml Baking powder; 5ml Fine salt; 110g Butter cut into cubes; 2.5ml of mustard powder; Black Pepepr to taste; 15ml Finely chopped fresh rosemary; 130g Grated cheddar cheese; 60ml NESTLÉ Klim mixed with 210ml of warm water; Beaten egg to brush the tops of the scones; Extra cheddar cheese to sprinkle before baking; A few sprigs of rosemary to garnish; Soft butter to serve

Lets Cook

STEP 1

Preheat the oven to 160 Degrees Celsius. Grease a medium-sized round, oval or rectangle baking dish.

STEP 2

Place the self-raising flour, baking powder and fine salt in a bowl and whisk to combine. Add the butter cubes to the flour mixture and rub in with your fingertips until a fine crumb remains.

STEP 3

To the flour-butter crumb, add the mustard powder, a crack of black pepper, chopped rosemary and grated cheese. Stir to combine

STEP 4

Make a well in the centre of the mixture and pour in the Klim combined with water. Gently mix together using a butter knife to combine being careful not to overwork the mixture.

STEP 5

Flour a surface and tip the dough out onto the surface. Pat the dough into a 2cm-thick round. (Insert timing)

STEP 6

Using a 6cm diameter round cutter, cut 12 rounds of the dough and place in the greased dish, packed tightly so the edges touch.

STEP 7

Brush the top of the scones with the beaten egg and sprinkle with a little more grated cheese and some rosemary sprigs.

STEP 8

Bake in the preheated oven for 15 – 20 minutes and serve just from the oven with soft butter.