This dish contains the following allergens: Milk/Dairy, milk
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125g
cheddar cheese, cut in half
225g
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
50g
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
4.38oz
cheddar cheese, cut in half
7.88oz
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
1.75oz
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
Utensils
or
Step 1
Preheat oven to 220°C/gas 7.
Step 2
Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc, grating side up, on the spindle. Install feed chute lid, and place cheese in feed chute. Select LOW, then use the pusher to push cheese through the chute. Remove grated cheese from the bowl and set aside.Clean bowl.
Step 3
Install the chopping blade in the Precision Processor® Bowl. Add flour, baking powder, mustard powder, salt to bowl and select PULSE twice to mix.
Step 4
Add butter and select CHOP. Add two thirds of grated cheese to bowl and select PULSE a few times to mix.
Step 5
Select LOW or PULSE several times, and gradually add milk through feed tube until mixture starts to form a soft ball around the blade.
Step 6
Turn scone mixture out onto a floured board and knead very lightly. Roll out to thickness of 2cm and cut into rounds with a 5cm cutter. Place on a greased baking sheet, brush with milk and sprinkle over cheese. Bake for 12-15 minutes until risen and golden brown.
Step 7
Serve warm.
Step 1
Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc, grating side up, on the spindle. Install feed chute lid, and place cheese in feed chute. Select LOW, then use the pusher to push cheese through the chute. Remove grated cheese from the bowl and set aside.Clean bowl.
Step 2
Install the chopping blade in the Precision Processor® Bowl. Add flour, baking powder, mustard powder, salt to bowl and select PULSE twice to mix.
Step 3
Add butter and select CHOP. Add two thirds of grated cheese to bowl and select PULSE a few times to mix.
Step 4
Select LOW or PULSE several times, and gradually add milk through feed tube until mixture starts to form a soft ball around the blade.
Step 5
If cooking in a NINJA Foodi. Select BAKE/ROAST, set temperature to 190°C and set time to 5 minutes to preheat. Select START/STOP to begin.Place scones on baking parchment, brush with milk and sprinkle over cheeseand put in pot. Select BAKE/ROAST, set temperature to 190°C and set time to 8-10 minutes. Select START/STOP to begin.Check whether scones are risen and golden, if not bake for a few more minutes.
Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc, grating side up, on the spindle. Install feed chute lid, and place cheese in feed chute. Select LOW, then use the pusher to push cheese through the chute. Remove grated cheese from the bowl and set aside.Clean bowl.
125g
cheddar cheese, cut in half
225g
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
50g
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
4.38oz
cheddar cheese, cut in half
7.88oz
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
1.75oz
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
Step 3 of 7
Install the chopping blade in the Precision Processor® Bowl. Add flour, baking powder, mustard powder, salt to bowl and select PULSE twice to mix.
125g
cheddar cheese, cut in half
225g
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
50g
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
4.38oz
cheddar cheese, cut in half
7.88oz
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
1.75oz
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
Step 4 of 7
Add butter and select CHOP. Add two thirds of grated cheese to bowl and select PULSE a few times to mix.
125g
cheddar cheese, cut in half
225g
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
50g
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
4.38oz
cheddar cheese, cut in half
7.88oz
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
1.75oz
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
Step 5 of 7
Select LOW or PULSE several times, and gradually add milk through feed tube until mixture starts to form a soft ball around the blade.
125g
cheddar cheese, cut in half
225g
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
50g
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
4.38oz
cheddar cheese, cut in half
7.88oz
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
1.75oz
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
Step 6 of 7
Turn scone mixture out onto a floured board and knead very lightly. Roll out to thickness of 2cm and cut into rounds with a 5cm cutter. Place on a greased baking sheet, brush with milk and sprinkle over cheese. Bake for 12-15 minutes until risen and golden brown.
Install the disc spindle in the Precision Processor® Bowl. Place the reversible disc, grating side up, on the spindle. Install feed chute lid, and place cheese in feed chute. Select LOW, then use the pusher to push cheese through the chute. Remove grated cheese from the bowl and set aside.Clean bowl.
125g
cheddar cheese, cut in half
225g
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
50g
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
4.38oz
cheddar cheese, cut in half
7.88oz
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
1.75oz
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
Step 2 of 6
Install the chopping blade in the Precision Processor® Bowl. Add flour, baking powder, mustard powder, salt to bowl and select PULSE twice to mix.
125g
cheddar cheese, cut in half
225g
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
50g
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
4.38oz
cheddar cheese, cut in half
7.88oz
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
1.75oz
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
Step 3 of 6
Add butter and select CHOP. Add two thirds of grated cheese to bowl and select PULSE a few times to mix.
125g
cheddar cheese, cut in half
225g
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
50g
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
4.38oz
cheddar cheese, cut in half
7.88oz
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
1.75oz
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
Step 4 of 6
Select LOW or PULSE several times, and gradually add milk through feed tube until mixture starts to form a soft ball around the blade.
125g
cheddar cheese, cut in half
225g
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
50g
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
4.38oz
cheddar cheese, cut in half
7.88oz
self-raising flour
1 tsp
baking powder
1 tsp
mustard powder
1/4 tsp
salt
1.75oz
cold butter, cut into cubes
7 tbsp
milk, plus extra for brushing
Step 5 of 6
If cooking in a NINJA Foodi. Select BAKE/ROAST, set temperature to 190°C and set time to 5 minutes to preheat. Select START/STOP to begin.Place scones on baking parchment, brush with milk and sprinkle over cheeseand put in pot. Select BAKE/ROAST, set temperature to 190°C and set time to 8-10 minutes. Select START/STOP to begin.Check whether scones are risen and golden, if not bake for a few more minutes.
