This is a recipe from New Zealand Edmonds cook book. They were a Kiwi staple.
- 3 cups plain flour
- 5 tsp baking powder
- 3/4 cup grated cheese
- 1/4 tsp cayenne pepper
- 1/4 tsp mustard powder
- 1/4 tsp salt
- 75 grams butter
- 1 1/4 cups milk
- Preheat oven to 220C. Line a baking tray with baking paper.
- Sift the flour, baking powder and salt in a bowl. Add cheese, cayenne pepper and mustard powder to the mixture. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
- Add the milk and quickly mix with a round bladed knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto a floured surface and flour the top.
- Working quickly, pat the dough out to 2cm thickness. With a floured knife, cut it into 12 even sized pieces, then separate the scones to allow a 2cm space between them. Brush the tops with milk and just before putting into the oven, add some grated cheese on top. Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft. Enjoy these with butter and some jam.