Rosie’s cheese scones
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Theses tiny baked goodies are not quite scones, but more like little cheesy pops. The baking powder gives them a fluffy texture and as they do not contain any butter or oil, they are light and easy to eat.
Rosie is the beautiful mother of one of my oldest childhood friends. The recipes she passed on are no-fuss simple, easy to execute and always delicious.
I have added some thyme to Rosie’s original recipe as fresh herbs always enhance savoury bakes, but these little gems are equally delicious without thyme.
- 1 1/2 cups grated cheese
- 1 cup flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon mustard powder
- 1 tablespoon chopped fresh thyme
- 1 egg
- 1 cup milk
- Preheat oven to 200 degrees, and grease baby muffin tins
- Place sifted flour, baking powder and mustard powder into a large bowl
- beat the egg in a measuring jug and then fill to 1 cup of milk
- Pour egg mixture over dry ingredients, add the cheese and thyme and mix till combined
- spoon mixture into muffin tins
- Bake for 12 minutes or until nice and brown
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