---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Lancashire Cheese Scones
  Categories: Pies, Breakfast
       Yield: 1 servings
  
   1 1/2 c  Self-rising flour (soft
            -wheat preferred)
            Heavy pinch salt
            Heavy pinch cayenne pepper,
            -or two pinches -- if =
       3 tb Butter
     2/3 c  Shredded cheshire cheese or
            -double
            Gloucester cheese (or sharp
            -cheddar cheese -- in =
       1    Egg; lightly beaten
     1/4 c  Milk
       1    Egg white; for glazing
  
   Recipe by: Homemade Good News (Vol 16 No 4)
   Preheat oven to 425F and arrange rack to the upper third of the oven.
   Lightly coat a baking sheet well with a nonstick spray and set aside. Pla=
   ce
   flour, salt and cayenne pepper in a large mixing bowl and whisk lightly t=
   o
   blend. Cut butter into the mixture with a pastry blender or two knives un=
   til
   mixture resembles very coarse bread crumbs. Add the cheese and toss to mi=
   x.
   Lightly beat the egg with the milk, then slowly add to the dry mixture,
   stirring to form a dough. Turn dough out onto a lightly floured surface a=
   nd
   pat or roll into a smooth circle with about a 6 to 6 1/2-inch diameter. C=
   ut
   dough into 8 wedges and arrange about 1 inch apart on the prepared baking
   sheet. Lightly beat the egg white with about 1 tsp of cold water until
   frothy, then brush evenly over the top of each wedge. Bake 10-15 minutes =
   or
   until golden.
   
   YIELD: 8 servings
  
 -----