CHEESY SCONE WEDGES
Break from tradition and serve these wedges instead of traditional scones as a snack for guests.
12 wedges Preparation time: 10 minutes Baking time: 25 minutes
375 ml (1½ c) gluten-free flour mix (see tip on page 8) 10 ml (2 t) sugar 15 ml (1 T) baking powder 2 ml (½ t) salt pinch of cayenne pepper 160 ml ( ₂⁄₃ c) grated mature Cheddar cheese 2 eggs, whisked 80 ml (₁⁄₃ c) oil 100 ml milk extra cheese and paprika (optional) to sprinkle on top butter and cheese to serve
1 Preheat the oven to 180 °C. Grease a baking sheet with nonstick spray. 2 Sift together the flour, sugar, baking powder, salt and cayenne pepper. 3 Add the Cheddar cheese and mix well. 4 Whisk together the eggs, oil and milk and lightly fold into the flour mixture until the ingredients just come together in a stiff dough. 5 Shape into an oval and transfer to the prepared baking sheet. Lightly mark out 12 wedges with a knife or testing skewer. Sprinkle the extra cheese on top and bake for 25 minute or until done (a testing skewer inserted in the middle should come out clean). 6 Sprinkle the paprika over (if using) and serve with butter and cheese.