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Life & Style Food & Wine Food & Wine
PHOTO: STEPHEN JAQUIERY
PHOTO: STEPHEN JAQUIERY
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Makes 12
2 cups self-raising flour
1½ tsp salt
½ tsp black pepper
½ tsp mustard powder
¼ tsp cayenne pepper
2 cups cheese, grated (plus extra for the tops)
1 cup parmesan cheese, grated
75g butter, melted
⅔ cup milk
50g cream cheese
Method
In a large bowl mix together flour, salt, black pepper, mustard powder, cayenne pepper. Add grated cheese and parmesan.
Add the milk and melted butter to the flour mixture. Mix until the scone mixture comes together. Add a little more milk if the mixture is a little dry.
Divide the mixture into 12. Top with cream cheese and grated cheese.
Bake at 180degC for 25 minutes.
Recipe provided by Heritage Coffee, Dunedin. Recipe requested by Luci McConnon, of Dunedin.