Savoury Scones

Press, Volume CI, Issue 29829, 23 May 1962, Page 3

Savoury Scones

For quick inspiration when lunch hour is approaching or Sundaysupper -by - the - Sre, we always turn to scones. For the moment when something savoury is the' favourite, try making these simple quick-lunch scones. The cheese used here is chopped processed, but any coarsely grated cheese would do. ¥ ¥ ¥ QUICK LUNCH SCONES Ingredients: IVi cups Hour 2oz butter 2 teaspoons baking powder 1 packet onion soup powder teaspoon salt 2oz processed cheese Milk Method: Sift flour, baking powder and salt into a bowl. Rub in butter and cut in sufficient milk to bind to a fairly stiff dough. Shred cheese on a coarse grater and add, together with contents of one packet onion soup powder and mix through. Turn on to a floured board, pat out and cut into neat scones. Bake in a very hot oven.

CHEESE ROLL-UPS Ingredients: 1 cup flour loz butter 114 teaspoons baking powder 14 teaspoon salt *4 teaspoon mustard Milk Grated cheese Tomato sauce Method: Make the scone mixture by sifting flour, mustard, salt and baking powder and rubbing in butter. Mix with milk to stiff consistency and turn on to a floured board. Roll to a thin rectangle. Spread lightly with tomato sauce and sprinkle with grated cheese. Roll up. Cut into pieces about %-inch thick and bake flat on a tray in a hot oven.

Garlic for Flavour.— Rub a cut clove of garlic round the dish before cooking a casserole or round a wood (or china) salad bowL