Cheese Scones

I've been making these wholewheat cheese scones for about 20 years now. They are delicious! Here's the recipe, which is from Cooking With Stones. Stones is the name of a vegetarian restaurant at Avebury Stone Circle.

The cheese you need for this is strong/mature English, Canadian or Irish cheddar. I wouldn't even bother trying to make it with anything less.

Cheese Scones
1 lb (450 g) wholewheat flour
1 lb (450 g) plain flour
4 tablespoons baking powder
1/2 teaspoon chili powder
1 teaspoon salt
1 teaspoon dry English mustard, if you have any
8 ozs (200 ) butter or margarine
1 1/2 lbs (700 g) good strong cheddar cheese
4 eggs, beaten
milk for brushing tops
extra cheese for tops ( a mix of cheddar and Parmesan is nice)

Mix the dry ingredients. Cut in the fat until the mixture resembles breadcrumbs.

Stir in the eggs and enough milk to form a firm dough, soft but not sticky.

Roll out dough to 1 inch thickness and cut out with a 2 inch scone cutter.

Brush each with milk and top with a generous pinch of grated cheese.

Bake on greased or lined trays at 160*C / 325 *F for about 20 minutes.

Getting ready for the oven.

Out they come, the little darlings. Nice eaten hot, split and buttered or cold for breakfast!

But best of all, they go perfectly with my Poverty Soup.
Enjoy!