Cheese Scones

Food to collect:

4 heaped tablespoons self-raising flour
a pinch of salt
1 equal portion margaine
5 tablespoons milk
3 level tablespoons grated cheese

Equipment to collect:

a baking tray
1 tablespoon
1 teaspoon
1 knife
a mixing bowl
a saucer
a sieve
a cheese-grater
a pastry brush

Preparation:

• Wash your hands
• Collect the food and equipment. Put neatly on the work-top.
• Put the oven on R8/235°C/450°F, put a shelf at the top of the oven. Make sure there is an oven glove nearby.
• Rub a little lard or brush a little oil over a baking tray.
• Grate the cheese onto a plate - dry cheese will be best.
• Put 1 tablespoon of milk into a saucer. This will be brushed on top of the scones just before going into the oven; it will make them a shiny golden colour and is called a 'glaze'.

Method of work:

1. Sieve the flour and salt into the bowl.
2. Put the margarine into the bowl and rub it into the flour with your fingers until it disappears.
3. Add the grated cheese.
4. Make a 'well' in the flour.
5. Put in the remaining 4 tablespoons of milk and mix round with a knife. Mix until it is smooth. This mixture is now called a dough.
6. Collect the dough together with your hand until it becomes a ball.
7. Put the dough in the centre of your baking tray and flatten into a round about 2/3 in/ 2cm thick. You can use a saucer as a guide for the size.
8. Mark out the top into 6 triangles and cut through.
9. Brush over the top of the scones with milk glaze that you have prepared.
10. Put the scones in the oven on the top shelf. Look at the clock. The scones should be ready in 7-10 minutes, so keep wide awake.

Food to collect:

Shop bought Mincemeat
8oz Self- raising flour
1/2 teaspoon salt
2oz cooking lard
2oz margarine
Cold water
1oz Castor sugar
Milk or egg to glaze.

Equipment to collect:

Basin
Knife
Jug
Baking Tin
Teaspoon
Rolling Pin
Pastry brush

Preparation:

• Mix flour and salt in basin (add sugar if you want sweet pastry)
• Rub in lard and margarine
• Using a knife cut and stir
• Mix with cold water to form a stiff dough
• Turn dough onto a floured surface and roll out
• Grease tins
• Line tins with rounds of pastry
• Place about a teaspoon of mincemeat in each
• Wet edges and cover with small rounds of pastry
• Press edges together
• Brush with beaten egg or milk
• Make a small hole in the top of each
• Bake in hot oven (425F) gas mark 7
• Check after 10-15 minutes