Ingredients
1½ cups self-raising flour
½ tsp SIDS SALT & PEPPER
25 ml rice bran oil
1 cup tasty cheese, grated
1 small onion, finely chopped
50 g kawakawa leaves, boiled
½ cup kawakawa tea
Directions
Preheat oven to 200°C.
Sift flour and SIDS SALT & PEPPER into a bowl, and pour oil into the flour. Rub the oil into the flour with your fingers until it crumbs. Add the cheese, (leaving a little behind to top the scones) onion and kawakawa leaves to the flour and rub in with your fingers. Add the kawakawa tea to the dry mixture and fold in with your hands to make a dough. If the dough is looking a little dry, add a little more tea or a splash of milk if you don’t have enough tea left.
Sprinkle your clean work surface with a little flour and press the ball into a circle approximately 2 cm thick. With a floured knife, cut the dough into 12 scones.
Form them into individual rounds. Sprinkle the tops with the leftover cheese and put them into the oven for approximately 15 minutes until the tops are golden brown.
Check the scones are cooked by pricking them with a skewer or knife.
