Cheese and Marjoram Scones Recipe

115 g

115 g

1/4 teaspoon

45 ml

1.5 ml

10 ml

50-75 g

120 ml

50 g

Wholemeal flour

Self-raising flour

Salt

Butter

Dry mustard

Dried marjoram

Finely grated Cheddar cheese

Milk, or as required

Pecan nuts or walnuts, chopped

• Gently sift the two flours into a bowl and add the salt.
• Cut the butter into small pieces, and rub into the flour until the mixture resembles fine breadcrumbs.
• Add the mustard, marjoram and grated cheese, and mix in sufficient milk to make a soft dough.
• Knead the dough lightly.
• Preheat the oven to 220^oC/425^oF/Gas 7. Lightly grease two or three baking sheets.
• Roll out the dough on a floured surface to about a 2cm thickness and cut it out with a 5cm square biscuit cutter.
• Place the scones, slightly apart, on the baking sheets.
• Brush the scones with a little milk and then sprinkle the chopped pecan nuts or walnuts over the top.
• Bake for about 12 minutes.
• Serve warm, spread with butter.