Ricotta cheese scones
White Self Raising Flour
330 g, 320g plus 10 g extra for dusting
½ teaspoons, level
Vegetarian Parmesan Style Hard Cheese
Egg, whole, raw
2 medium, raw
2 teaspoons, level
1 tablespoons, chopped
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Line a baking sheet with baking paper.
- Put the flour and baking powder in a large mixing bowl. In a separate bowl beat together the ricotta, half the grated hard cheese, 1 of the eggs, the pepper, mustard powder, chives and a pinch of salt. Add the wet ingredients to the dry and mix well with just enough of the milk to form a soft dough.
- Dust a work surface with the extra flour, turn out the dough and knead for 3 minutes. Roll out the dough to a thickness of 3cm, then cut out 12 rounds with a 6cm pastry cutter - you will need to reroll the trimmings.
- Beat the remaining egg in a small bowl. Put the scones on the prepared baking sheet, leaving room for them to expand, and brush the tops with the beaten egg. Sprinkle over the remaining grated hard cheese and bake for 10-12 minutes or until risen and golden.