Title: Sage spiral scones
 Categories: Appetizers
      Yield: 12 Cones
 
      8 oz Self-Raising Flour
      1 ts Baking Powder
           Salt and Pepper
      2 oz Butter
      4 fl Milk
      4 oz Sage derby cheese, grated
      2 tb Freshly chopped parsley
           Milk to glaze
 
  Set oven to 220C/425F/Gas Mark 7. Lightly oil a baking sheet.
  
  Sift the flour and baking powder into a mixing bowl and season.
  
  Rub in the butter with your fingertips to form fine breadcrumbs. Stir
  in the milk and mix to form a soft dough, adding a little extra
  liquid if necessary.
  
  Roll out the dough on a lightly floured surface to a
       12    inch square.
  
  Sprinkle the grated cheese and parsley over the dough, brush the
  edges with milk and roll up like a swiss roll, to enclose the cheese.
  Slice into twelve and place, cut side down onto the baking sheet.
  
  Brush the tops with milk and bake for 15 minutes, until golden.