Wheat-meal flour scone paste with cheese, cut into rounds and arranged so each overlaps the next in a circle. Baked.

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Dorchester Scone Ring

9oz wholewheat flour
1 tsp baking powder
½ tsp salt
1 tsp dry mustard
2oz butter, softened
4oz Cheddar Cheese, grated small
½ pint milk
1 egg, beaten to glaze
2 tsp poppy seeds

Preheat the oven to 425F / Mark7. Lightly grease a baking sheet with butter. Rub the butter and most of the cheese into the sifted flour, salt and mustard, add enough milk to make a dough. Roll out about ½ in thick, cut into rounds using a 2in pastry cutter. Arrance te rounds in a circle, each slightly overlapping the next. Brush with egg, sprinkle with remaining cheese and the poppy seeds. Bake 20 mins. Break apart to serve with butter.