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CHEESE & CUMIN SCONES
METHOD
Sift together flour, salt and
baking powder. Mix butter
into the flour until it
resembles fine bread
crumbs. Blend in cheese
and chilli powder.
Gradually add milk and
water, mixing it with a
round-bladed knife or by
hand until the dough is soft
and manageable. Leave a little
milk for brushing the scones. Turn
the dough on to a lightly floured
surface. Divide into equal portions.
Knead them lightly with the fingertips. Shape
each portion into a round or with a shaped cutter,
¾” thick and about 2” diameter. Set them on a greased
MWO baking tray. Prick the top with a fork and sprinkle with cumin. Press down lightly. Brush with milk
or egg wash. Microwave on HIGH for 2-3 minutes. You may have to do this in batches of 6-7. Allow to
cool in the MWO for 5 minutes before serving. Serve as is or cut and spread some butter or cheese spread
and a slice of tomato. To make even lighter scones, add soda bicarbonate and cream of tartar (available
at chemists and supermarkets) in equal proportions instead of baking powder.
35
PREPARATION TIME: 20 mins COOKING TIME: 5 mins SERVES: 4
INGREDIENTS
250 gm Plain flour
1 tsp Salt
2½ tsp Baking powder
50 gm Firm butter, cut into small cubes
½ cup Milk
½ cup Water
150 gm Cheddar cheese, grated
½ tsp Kashmiri chilli powder
1 tsp Cumin, roasted on a
tawa
and
slightly crushed