Cheese twirl scones
- 4 tsp Asda Yeast Extract
- 3 tbsp oil
- 1 large egg
- 200 - 250ml semi skimmed milk
- 100g Asda Creamy Original Soft Cheese (full fat)
- 150g Asda Medium British Cheddar, grated
- 450g self raising flour, plus extra for dusting
- 2 level tsp baking powder
- Good pinch cayenne pepper
Preheat the oven to 220C/200C Fan /Gas 7. Line 2 baking trays with baking paper.
Put 2tsp of the yeast extract in a measuring jug with the oil and egg, then mix together. Add enough milk to make up to 300ml, stirring to combine. Set aside.
In a bowl, mix the remaining yeast extract with the soft cheese and ½ the grated Cheddar. Set aside.
Sift the flour, baking powder and cayenne into a large bowl. Stir in the remaining grated Cheddar. Add the milk mixture and stir with a round-bladed knife to make a soft dough. Put on a lightly floured surface and gather the dough together with floured hands. Pat out into a 34cm x 20cm oblong, or roll lightly, dusting with a little more flour if needed.
Spread with the soft cheese mixture, then roll up as tightly as possible (Swiss roll-style), from one of the longer sides to get a sausage shape. Use a sharp knife to cut this into 16 equal slices.
Arrange the slices on the baking trays, with plenty of space between them. Bake for 13-16 mins. Cool on the trays for 5 mins, then transfer to a wire rack to cool completely.