Curry scones are a quick and easy savoury treat to make for afternoon tea. They are also nice to serve with soup instead of toast or bread and can be served warm or cold. They are best eaten soon after removing from the oven.
Preparation Time: 10 minutes
Cooking Time:10-12 minutes baking time
Makes:12 medium size scones
Ingredients 2 cups SR flour
1 cup milk
2 tablespoons grated matured cheese
1 small onion chopped finely
1 tablespoon curry powder
1 tablespoon fresh parsley cut up finely
30g margarine or butter
Sift the SR flour and curry powder into a large bowl.
Add grated cheese and parsley and mix. I use scissors to cut the parsley finely.
Add milk and melted margarine or butter and mix lightly. Do not mix more than necessary.
Turn onto a floured board and pat out to a thickness of 1.5cm.
Cut into rounds being careful not to twist the cutter back and forth as this toughens the scones.
Place on a greased tray with the scones touching to assist rising.
Bake at 220C for 10 to 12 minutes until risen and light brown.