Ingredients:
8 ounces self-raising flour
1 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
3 1/2 ounces soft low-fat cheese, with added herbs
2 tablespoons fresh snipped chives, plus extra to garnish
2 tablespoons skim milk
2 ounces cheddar cheese, grated
light spreadable cheese with garlic and herbs
Directions:
Preheat the oven to 200 C/400 F.
Sift the flour, mustard, cayenne and salt in a mixing bowl.
Add the soft cheese to the mixture and mix together until well-combined.
Stir in the snipped chives.
Make a well in the centre of the ingredients and gradually pour in 31/2 fluid ounces of milk, stirring as you pour, until the mixture forms a soft dough.
Turn the dough onto a floured surface and knead lightly.
Roll out until 3/4 inch thick and use a 2 inch plain pastry cutter to produce as many rounds as you can.
Transfer the rounds to a baking sheet.
Re-knead the dough trimmings together and roll out again. Stamp out more rounds. You should be able to make 10 scones in total.
Brush the scones with the remaining milk and sprinkle with the grated cheese.
Bake in the oven for 15-20 minutes until the scones have risen and are golden.
Transfer the scones to a wire rack to cool.
Serve the scones with a low-fat soft cheese, garnished with chives.
Chef’s Note: For sweet scones, omit the mustard, cayenne pepper, chives and grated cheese. Replace the flavoured soft cheese with plain low-fat soft cheese. Add 23/4 ounces currants, sultanas or berries and 1 ounce caster sugar. Serve with low-fat soft cheese and fruit spread.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.