Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 220C - gas 7. | 2. In a large roomy bowl rub softened butter into flour until they resemble breadcrumbs. | 3. Stir in oats & cheese, then add the milk - if it feels too dry, add a touch more milk. | 4. Bring it all together and make a soft dough. | 5. Lightly dust a surface with flour and roll out the dough until NO thinner than 2cm. | 6. Using a 4cm scone/cookie cutter firmly stamp out the rounds - do NOT twist as you stamp as it stops the scones from rising evenly! | 7. Re-roll all the trimings and stamp out some more rounds until the dough is finished. | 8. Place on a non-stick baking tray/sheet or one which has been lined with non-stick baking paper. Dust with a little more flour OR glaze with a little milk & add some extra grated cheese for the topping if desired. | 9. Bake for 12-15 minutes until well risen and golden. | 10. Cool on a wire rack - if you can manage it! | 11. Serve on their own or with Boursin soft cheese, Philadelphia cream cheese, sliced ham, cucumber, cress or just with BUTTER! | 12. Cheese variation for the topping is grated parmesan mixed with a little paprika or cayenne pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
self raising flour	200			630.4167	0.0	140.25	3.5417
butter	50		softened	4275.0	196.425	133.575	360.0
porridge oat	25			630.4167	0.0	140.25	3.5417
cheddar cheese	75	g	grated	132.0	8.0325	10.0575	6.66
milk	150			22326.0	1749.48	1152.9	1196.82
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.