How To make Lancashire Cheese Scones
1 1/2 c Self-rising flour (soft
-wheat preferred) Heavy pinch salt Heavy pinch cayenne pepper, -or two pinches -- if = 3 tb Butter
2/3 c Shredded cheshire cheese or
-double Gloucester cheese (or sharp -cheddar cheese -- in = 1 Egg; lightly beaten
1/4 c Milk
1 Egg white; for glazing
Recipe by: Homemade Good News (Vol 16 No 4) Preheat oven to 425F and arrange rack to the upper third of the oven. Lightly coat a baking sheet well with a nonstick spray and set aside. Pla= ce flour, salt and cayenne pepper in a large mixing bowl and whisk lightly t= o blend. Cut butter into the mixture with a pastry blender or two knives un= til mixture resembles very coarse bread crumbs. Add the cheese and toss to mi= x. Lightly beat the egg with the milk, then slowly add to the dry mixture, stirring to form a dough. Turn dough out onto a lightly floured surface a= nd pat or roll into a smooth circle with about a 6 to 6 1/2-inch diameter. C= ut dough into 8 wedges and arrange about 1 inch apart on the prepared baking sheet. Lightly beat the egg white with about 1 tsp of cold water until frothy, then brush evenly over the top of each wedge. Bake 10-15 minutes = or until golden. YIELD: 8 servings -----
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Re-create our home-made Lancaster House signature Lancashire cheese scones
From our kitchen to yours...
Head Chef Damien demonstrates how to make our signature Lancashire cheese scones, which are featured in our brand new Lancashire Afternoon Tea.