Side dishes
Parsley Scones
Ingredients
- 225 gr. (8 oz.) s.r. flour
- ¼ tsp. salt
- ¼ tsp. mustard powder
- ⅛ tsp. or sprinkling cayenne pepper
- ½ tsp. baking powder
- 25 gr. (1 oz.) butter or margarine
- 110 gr. (4 oz.) cheddar cheese, finely grated
- 1 egg
- Milk to make up to 150 ml (5 fl. oz.)
- 1 tbsp. freshly chopped parsley
Method
1
Sieve together, flour, mustard powder, cayenne and baking powder into a bowl. Add salt. Rub in butter until mixture resembles fine breadcrumbs. Stir in the finely grated cheese and the chopped parsley.
2
Break egg in a measuring jug and whisk gently, make up to 150 ml (5 fl. oz.) with milk. Stir this into dry ingredients and mix to a soft but not sticky dough. Turn onto lightly floured surface, knead lightly. Roll into a circle about ¾" (2 cm) thick. Cut into 8 wedges.
3
Use with Lamb with Root Vegetables recipe, using wedges to form a circle on a round dish, or alternately cut into rounds and place on top of an oval dish to cover.
4
Also can be used to top any appropriate casserole dish.