Haggis & cheese scones

Ingredients

1lb/500g self-raising flour

4oz/100g margarine

Pinch of salt

1oz/30g mature Scottish cheddar

2oz/60g grated uncooked haggis

2 beaten eggs

Milk

Method

• Set your oven to 165C/330F/Gas mark 3.
• Rub the flour, margarine and salt together until the texture resembles fine breadcrumbs.
• Mix in the cheese and haggis, and then add the eggs and enough milk to create a soft dough mixture.
• Turn out onto a dry floured surface and roll to about 1.5 inches/4cm thick.
• Use a scone ring cutter to cut out your scones.
• You can brush the top of the scones lightly with milk or beaten egg to give a stronger colour if desired, but this is not essential.
• Place them on a metal baking tray and cook in the oven for 15–20 minutes until lightly browned on top.
• Enjoy!