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2 cups self-raising flour
1½ tsp salt
½ tsp black pepper
½ tsp mustard powder
¼ tsp cayenne pepper
2 cups cheese, grated (plus extra for the tops)
1 cup parmesan cheese, grated
75g butter, melted
⅔ cup milk
50g cream cheese
In a large bowl mix together flour, salt, black pepper, mustard powder, cayenne pepper. Add grated cheese and parmesan.
Add the milk and melted butter to the flour mixture. Mix until the scone mixture comes together. Add a little more milk if the mixture is a little dry.
Divide the mixture into 12. Top with cream cheese and grated cheese.
Bake at 180degC for 25 minutes.
Recipe provided by Heritage Coffee, Dunedin. Recipe requested by Luci McConnon, of Dunedin.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email firstname.lastname@example.org, including your name, address and a daytime telephone number, and we will request it.