Buttery Scone Ring
Ingredients
- 2 tablespoons oil ⓘ
- 1 large egg ⓘ
- 1/2 cup buttermilk or 1/2 cup plain yogurt ⓘ
- 2 cups flour ⓘ
- 4 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- Topping ⓘ
- 1/2 cup butter, melted and hot ⓘ
- 1 cup finely grated mature cheddar cheese ⓘ
- 1/2 teaspoon mustard powder ⓘ
- 1/2 teaspoon ground cayenne pepper or 1/2 teaspoon chili pepper ⓘ
Instructions
- Heat oven to 400 deg F/200 deg Celsius.
- Whip together the oil and egg.
- Add the buttermilk or yoghurt. Beat well.
- Sift the flour, baking powder and salt together.
- Mix in the liquid mixture until a soft dough forms. Work lightly and quickly: scones do not like heavy hands.
- On a floured board, pat the dough flat until about 1 1/2 inch thick.
- Press out circles with a cookie cutter.
- Pack these rounds, with edges overlapping a tiny bit, around the rim of a greased pie plate or other shallow round oven dish.
- There should be about 8 - 10 scones, and they fit into most regular-sized pie dishes.
- Mix together the ingredients for the topping, making sure the butter is hot -- not boiling!
- Spread the topping carefully over the raw scone ring with a wooden spoon, a knife or a spatula.
- Sprinkle over a little extra cayenne (or paprika powder) over for colour.
- Bake in the preheated oven for 15 - 20 minutes or until puffy and golden.
- Serve hot or warm, and extra butter is unnecessary.
Nutrition & Diet Analysis (per serving)
1128
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).