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The Leon young chefs competition



cHEESE AND OLive sCOnE

20170330_133354
Vote
31

Ingredients

1lb self raising flour
2 tsp baking powder
1 teaspoon salt
4oz unsalted butter
7oz mature Cheddar cheese grated
4 tblspns black olives chopped
2 eggs
7 fl oz milk

Why did Keziah make this dish?

For lunch with leek and broccoli soup

How to make Cheese and olive scone

Cut up butter and leave it out of fridge to soften.
Measure flour, baking powder and salt into a bowl.
Rub butter into flour mix until it looks like breadcrumbs.
Stir in 6oz of the grated cheese and all the olives.
Mix eggs with the milk and add to the flour mixture.
Stir the mixture together and knead a little to make a soft dough.
Line an oblong baking tin with baking parchment.
Press dough gently into tin. Sprinkle remaining cheese on top.
Bake at 230°C, gas mark 8 for 25 mins until golden on top.

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