Recipes for Steam Cooking

breads
137
CHEESE SCONES
INGREDIENTS
3 ¼ cups self-rising our
plus extra for rolling
Pinch of salt
¼ tsp. dry mustard
6 tbsp. butter
2 oz. cheddar, grated
½ cup milk
¼ cup natural yogurt
SETTINGS
STEAM CONV, 400°F
10 – 12 minutes
Baking Pan
22
Mix the our, salt and dry mustard in a bowl and rub in the butter until the mixture resem-
bles ne breadcrumbs.
Stir in half the grated cheese. Combine the milk and yogurt and stir into the mixture, work-
ing the ingredients together until a soft dough forms.
Turn out onto a lightly oured surface and knead gently to get a smooth dough. Roll out to
an even thickness of about
¾ inch.
Using a 2 inch cutter, mark out 12 –14 scones and place on a greased baking pan. Gather
any trimmings and reshape to make extra scones.
Sprinkle the remaining cheese over each scone and bake as indicated until golden brown.
Remove, butter and eat while the scones are still warm.
Serves 6