• sandrabrandalise


COOKBOOK: Mag Recipe

I experimented a little with these little beauties. I made some 2cm thickness in which they turned out looking like a good high raised scone and I also did a batch of 1cm thickness which turned out more suitable for the kids and just as tasty.

The cheddar cheese topping is delicious! You will need to move fast after the cheese is melted and its ready to be added to the top of the scone /biscuit. Totally yummy and a great idea! I used a pair of kitchen scissors to remove any unwanted melted cheese around the scone. This will make it look neater when presented on a platter.

Definitely one to make! Enjoy!


Makes 10-12 (scones) or 15-20 (biscuits)


2 cups of self raising flour, sifted

Pinch of salt

45g chilled butter, chopped

1 cup of milk


60g butter

1 cup of cheddar cheese, grated

1 teaspoon of mustard, wholegrain

1 tablespoon of sweet chilli sauce

Pre heat the oven to 180C

Lightly grease an oven tray or line it with greaseproof paper.

Add flour into a mixer, add a pinch of salt, mix well. Add the chilled butter. Mix well. Add the milk gradually, keep mixing until its dough like. This dough is sticky!

Turn onto a lightly floured flat surface. Knead for a few minutes. Roll out to 2cm thickness (for scones) or 1cm thickness (for biscuits). Take a biscuit cutter and cut 5cm rounds. Arrange rounds on the tray.


Place the butter in a pot, melt. Add the mustard and whisk until combined. Add the sweet chilli sauce. Stir over low heat. Add the grated cheese and whisk until cheese is melted.

Spoon a tablespoon over each scone. Bake in moderate oven for approx 12-15mins or until golden.

Take a kitchen pair of scissors and remove any messy melted cheese on the side. Place them on a serving plate. Ready to serve.

This is the biscuit thickness (1cm)- the scone thickness is 2cm

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