Cheese and Date Scones

Ingredients

Makes 10

250g (8oz) self-raising wholemeal flour
1 tsp baking powder
½ tsp salt
2 tbsp Hermesetas Granulated
40g (1½oz) margarine
1 tsp mustard
75g (3oz) Cheddar cheese, grated
50g (2oz) ready-to-eat dates, chopped
150ml (¼ pint) milk, plus 1–2 tbsp for brushing
2 tbsp sesame seeds

Preparation

Preheat the oven to 220ºC (425ºF, Gas Mark 7). Put the flour, baking powder, salt and the Hermesetas Granulated into a bowl. Rub in the margarine and then the mustard. Add three-quarters of the cheese, all the dates and stir to mix.

Add the milk and combine to make a firm dough. Roll out to 2.5 cm/1in thickness and use 5 cm/2in cutter to stamp out the scones. Re-roll the trimmings and use to make more scones in the same way. Brush the tops with the extra milk and top with reserved cheese. Sprinkle sesame seeds over and cook for 10–12 minutes, until risen and browned.

Serve warm or cold topped with light cream cheese and lean ham.

	kJ	kcal	Carbohyd.g	Fat
Portion	620	150	21.0	5.0