I was making a huge pot of chilli for tonights dinner and thought what else can I have with it besides rice. After racking my brain I decided that a cheese scone would go nicely. I had a rough idea of how to make a scone mixture, but pretty much went by the trial and error theory. The trial and error theory worked out very well. I was so impressed that I bypassed waiting for chilli to cook and decided to have the scone with an avocado pear for my lunch.
1 1/2 Cups Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Salt
1/4 Cup Grated Cheese
3 Tbsp Olive Oil
Pre heat the oven to 425 degrees. Mix the dry ingredients together in a large bowl and set aside. In alarge measuring jug whisk together the milk, egg and oil. Slowly pour the wet mixture into the dry mixture and mix at the same time (You may not need all the wet mixture) until the dough becomes slightly wet and soft but not too sticky. Place the dough on a floured surface, mold gently into a circle and flatten down with your hands until the dough is approximatley an inch thick. Cut into quarters and brush any remaining wet mixture over top before baking on a parchment lined baking sheet (on the middle shelve) for 12- 15 minutes or until golden brown,
These can be served alongside chillis, soups, stews or just on there own.