Edmonds' Cheese Scones

Scones make a good accompaniment for a hearty weekend soup. They can be quickly mixed in the time it takes for the oven to reach the correct temperature.

Today's recipe comes from Edmonds Cookery Book, a New Zealand home cook's bible since the first edition was printed in 1955. Something like two million of these books have been bought as almost annual reprints have been issued over the ensuing years and while updated and microwave editions have been published, the old basic book is still a firm favourite.

3 cups flour
4 1/2 teaspoons baking powder
1/2 teaspoon salt
pinch cayenne pepper
1/2 cup grated cheese
about 1 cup milk

Sift dry ingredients, add cheese and mix to a light dough with the milk. Turn onto a floured board, knead, roll out and cut. Place on an oven tray. Bake 10 minutes, 215 degrees C.

I like to add a little curry powder to the dry ingredients. I also put some extra cheese on top of the scones. Ovens vary and I like to cook my scones a bit longer - another five minutes or so.