Preheat oven at 200ºC. Line a baking tray, set aside.
Sift flour, baking powder, salt mustard powder and paprika. Stir through the cheese and parsley, to coat evenly.
Using the back of a table knife, cut the mayonnaise into the dry ingredients, until the mixture resembles breadcrumbs.
Gradually add the milk, stir stirring in a cutting motion. The dough should be soft but not sticky.
Turn out onto a lightly floured surface and pat out lightly, to a thickness of about 2cm. Cut into round using a lightly floured 6cm scone cutter or cut into squares. Lightly brush tops with milk.
Place on a greased baking tray and bake for 12 – 15 minutes.
Variations, Hints and Tips:
Replace fresh parsley with 5 ml mixed dried herbs
Use buttermilk, maas or yoghurt as an alternative to milk.
If you don’t have a scone cutter, use a drinking glass dipped in flour and press the glass into the dough.
