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Elisabeth Ayrton
8
Medium
By Elisabeth Ayrton
Published 1980
Mix the flour with the salt and mustard. Rub in the butter until the texture resembles breadcrumbs. Mix in the cheese, then stir in enough milk to form a soft dough.
Roll out the dough ½ inch (1 cm) thick and cut in triangles. Put the scones on a greased tray and bake in a hot oven, 425°F (220°