Cheesy Scones

A kiddy favourite and hard for adults to resist too with a good dollop of butter to melt on top fresh out of the oven. I always make them with wholemeal self-raising flour as it just suits them so well for a savoury snack - and as they are egg free they are great for allergies, like for my nephew Ethan. Buy that round cookie cutter and you will whip these up in ten minutes!

"These are my favourite - so yum – the recipe is from my mother-in-law"- Natasha De Silva.
 
Pictured: Cheesy Scones

Add the below to a mixing a bowl:
2 cups self-raising flour (can use wholemeal self-raising which I
prefer)
1.5 cups grated cheese (can use low fat)
1 cup milk

Preheat oven to 200°C.

Mix ingredients with a knife just until all blended well together – do not over mix to keep scones light and airy.
 
Place a decent blob of mixture on to a baking dish lined with baking paper – should make 8 large scones, or 10 medium. For a neater look you can cut rounds with a pastry cutter.
 
Bake for 12 - 15 minutes.
 
Serve hot with butter!

Makes 8 large/10 medium scones