Sage spiral scones

Yield: 12 Cones

Ingredients:

8 oz Self-Raising Flour
1 ts Baking Powder Salt and Pepper
2 oz Butter
4 fl Milk
4 oz Sage derby cheese grated
2 tb Freshly chopped parsley

Instructions:

Milk to glaze Set oven to 220C/425F/Gas Mark 7. Lightly oil a baking sheet. Sift the flour and baking powder into a mixing bowl and season. Rub in the butter with your fingertips to form fine breadcrumbs. Stir in the milk and mix to form a soft dough adding a little extra liquid if necessary. Roll out the dough on a lightly floured surface to a 12 inch square. Sprinkle the grated cheese and parsley over the dough brush the edges with milk and roll up like a swiss roll to enclose the cheese. Slice into twelve and place cut side down onto the baking sheet. Brush the tops with milk and bake for 15 minutes until golden.