Mexican cheese scones
3 cups flour 6 teaspoons baking powder ½ teaspoon oexican chilli powder 1 tablespoon sugar 2 cups grated vintage cheese 75g butter 1½ cups milk 1 egg ¼ cup fine cornmeal ¼ cup
- Sift flour, baking powder and chilli powder into a bowl.Mix through sugar and grated cheese.Grate butter and mix through flour mixture. Make a well in the middle and add all the milk at once.
- Mix to a firm but light dough with a knife. Turn out on to a floured board and form into a long cylinder. Brush with egg.
- Mix cornmeal and finely grated parmesan cheese together and roll cylinder in this. Cut into 12 pieces. Place on a cold oven tray. Bake at 250 degrees C for 10 to 12 minutes.