Lancashire Cheese Scones

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Title: Lancashire Cheese Scones
Categories: Pies, Breakfast
Yield: 1 servings

1 1/2 c Self-rising flour (soft
-wheat preferred)
Heavy pinch salt
Heavy pinch cayenne pepper,
-or two pinches -- if =
3 tb Butter
2/3 c Shredded cheshire cheese or
-double
Gloucester cheese (or sharp
-cheddar cheese -- in =
1 Egg; lightly beaten
1/4 c Milk
1 Egg white; for glazing

Recipe by: Homemade Good News (Vol 16 No 4)
Preheat oven to 425F and arrange rack to the upper third of the oven.
Lightly coat a baking sheet well with a nonstick spray and set aside. Pla=
ce
flour, salt and cayenne pepper in a large mixing bowl and whisk lightly t=
o
blend. Cut butter into the mixture with a pastry blender or two knives un=
til
mixture resembles very coarse bread crumbs. Add the cheese and toss to mi=
x.
Lightly beat the egg with the milk, then slowly add to the dry mixture,
stirring to form a dough. Turn dough out onto a lightly floured surface a=
nd
pat or roll into a smooth circle with about a 6 to 6 1/2-inch diameter. C=
ut
dough into 8 wedges and arrange about 1 inch apart on the prepared baking
sheet. Lightly beat the egg white with about 1 tsp of cold water until
frothy, then brush evenly over the top of each wedge. Bake 10-15 minutes =
or
until golden.

YIELD: 8 servings

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