CHEESE & BILTONG SCONES
225g SR flour
2.5ml / 1/2 tsp salt
150 ml milk
5ml / 1 tsp mustard
5ml / 1 tsp cayenne pepper
50g cheddar cheese
Set oven at 210 C.
Sieve the flour and other dry ingredients into a mixing bowl.
Rub the butter into the flour until it looks like breadcrumbs or whizz in a processor.
Stir in the biltong and grated cheese and mustard.
Add milk to make a soft but not sticky dough.
Knead lightly on a floured working surface until there are no cracks.
Shape into a round about 1.5cm thick, cut into 8 triangles.
Place onto a baking sheet then brush with milk.
Place in oven for approx. 10 mins until risen and golden brown.
Slice while warm butter and if you are us, eat the lot in one sitting!!