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Makes 8 large scones
3 cups self-raising flour
100g butter (approx)
300g-400g grated tasty cheese
1 egg (free range)
salt and pepper to season
milk, enough to bind (approx 1-1½ cups)
In a large bowl add self-raising flour and desired amount of salt and pepper. Rub in butter.
Add cheese, egg and milk and gently fold together until combined. You don't want the mixture too wet. Spoon mixture on to a tray lined with baking paper.
Spoon relatively close together so they rise nicely in the oven. Bake at 180degC (fan bake) for about 25 minutes or until golden on top.
Serve warm with butter.
Recipe provided by Tuppence Cafe, Waverley. Recipe requested by Elaine Marson.
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