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1
Preheat the oven to 425 degrees F.
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2
Measure 2 cups of flour into a bowl, add the salt and grated cheese and mix lightly with a fork.
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3
Pour the milk into a measuring cup to come up to 1-cup mark and then crack in the egg and add the oil.
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4
Beat to combine, then pour into the dry ingredients, forking to mix as you go.
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5
You may, at the end, feel the dough's either too dry or too damp: add either more milk or more flour and fork together again until you've got a soft dough that's not too sticky to be rolled out.
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6
Break the dough into 2 pieces and roll 1 piece on a lightly floured surface.
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7
Scone dough is a dream to work with; in fact, I find it deeply pleasurable.
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8
Just roll as clumsily and heavy handedly as you like: no harm will come to it.
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9
You want a thin, but not exaggeratedly so, rectangle.
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10
A square wouldn't be the end of the world either, so don't start getting out the geometry set: this is the roughest of instructions.
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11
Cut the dough into approximately 1 3/4-inch strips, and then cut each strip at approximately 2 1/2-inch intervals so that you end up with a collection of small, raggedy oblongs (I just cut each strip as I go, but it's probably more efficient to do the whole batch of dough at 1 time).
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12
Take a cocktail sausage and put it at 1 end of an oblong at a slight diagonal and then roll up, pressing on the infinitely compliant dough to squeeze it shut, and then place on a nonstick baking sheet, or 1 lined with parchment.
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13
Carry on until you've finished all your strips and then get to work with the remaining dough.
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14
Three baking sheets should do it.
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15
Now, dip a pastry brush into the beaten egg mixture and paint on the pastry for a golden glaze.
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16
Put in the oven and cook for 12 to 15 minutes, by which time they should be puffy and burnished.
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17
Remove from the oven and let cool a little before giving them to the children.
