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Red Windsor Cheese Scones

Red Windsor Cheese Scones

225g (8 oz) self raising flour

1 tsp baking powder

85g (3 oz) butter

85g (3 oz) Windsor Red cheese, finely grated

1 tsp dry mustard

Good pinch of salt

1 egg

Milk or buttermilk to mix


Beaten egg or milk

25g (1 oz) Windsor Red cheese, finely grated

Red Windsor or Windsor Red, is an English cheddar marbled with port, elderflower or red wine. It gives the scones a lovely hint of pink!

Serves 8 triangles

Place the flour and baking powder into a basin and rub in the butter. Stir in the grated cheese and seasonings. Beat the egg and add with enough milk to make a soft dough. Turn onto a floured surface and knead lightly. Roll out to about 1cm (½ inch) thick and cut into wedges or triangles. Place the scones onto a piece of Bake-O-Glide on the plain shelf. Glaze with beaten egg or milk and sprinkle over the 25g (1 oz) cheese.

2, 3 and 4-oven AGA
Bake on the second runners down in the Roasting Oven for 8–10 minutes, until risen and golden. Turn the shelf once after 5 minutes. Serve warm with butter or cream cheese.

Conventional cooking
Bake at 220°C, (425°F), fan oven 200°C, Gas Mark 7, for 8–10 minutes, until risen and golden. Variation: substitute the Red Windsor cheese with grated mature cheddar.


If you like this recipe, you may also like Sweetcorn Pancakes 

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