3 1/2 cups Edmonds Self Raise GF Flour
6 tsp baking powder
75g softened butter
1 egg whisked into 1 cup whole fat milk
1/2 tsp salt
sprinkling of cayenne pepper and paprika
1 cup grated cheese (half goes into the scones, half goes on top)
1 red onion diced finely
Pre-heat oven to 210’C Fan Bake
Make breadcrumbs by rubbing the butter into the dry ingredients.
Add 1/2 cup cheese and the diced onion to the dry ingredients.
Add the egg/milk mixture to the dry and cut through it with a knife to mix.
Sprinkle flour on a baking tray and dump the mixture down then press and knead it with minimal strokes into a 1″/2.5cm thick round pie.
Splash milk over it, sprinkle the last 1/2 cup of cheese over it.
Cut it into four sections then into eight to twelve.
Bake for 10 minutes and remove from oven.
Wrap in a moistened tea towel if eating today or leave for ten minutes then bag individually and freeze before completely cooled to retain moisture.