CHEESE AND PINEAPPLE SCONES
These are great with butter and/or jam. I like them straight out of the oven but they are good cold as well.
Provided by auntchelle
Categories Scones
Time 25m
Yield 14-16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 220 deg Celsius. Line a baking tray with non-stick paper.
- Sift the flour, baking powder and salt into a bowl. Rub in the margarine until the mix resembles breadcrumbs.
- Fold in the dry mustard, cheese and pineapple. Add enough milk to make a fairly soft dough.
- Lightly flour your surface. Turn out your dough and knead lightly. Gently roll out to 2cm (3/4") thickness. Be careful not to overwork. Using a 5cm cutter or glass, stamp out rounds (using even pressure). Move them to the prepared tray.
- Brush tops with milk and bake for about 10 minutes, or until well risen and golden. Cool on wire rack before serving either warm or cold.
Nutrition Facts : Calories 30.6, Fat 2.2, SaturatedFat 0.8, Cholesterol 3.2, Sodium 109.5, Carbohydrate 0.9, Sugar 0.1, Protein 1.9
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