Cheese and mustard scones
(from Elyce123’s recipe box)
Makes 12
Source: delicious. July 2004
Prep time: 10 minutes
Cook time: 15 minutes
Categories: July
Ingredients
- 250g self-raising flour
- 1 tsp baking powder
- 1/2 tsp English mustard powder
- large pinch cayenne pepper
- 1 tsp light muscovado sugar
- 70g butter, slightly softened and cut into small pieces
- 100g mature Cheddar, grated
- 25g Parmesan, grated
- 150ml buttermilk
- 1/2 tsp English mustard
- 1 tbsp milk
Directions
-
Preheat the oven to 200˚C/fan 180˚C/gas 6. Sift the flour, baking powder, mustard powder and cayenne into a bowl and add 1/2 teaspoon of salt, a good grind of black pepper and the sugar. Add the butter and rub into the flour using your fingertips.
- Mix 70g of Cheddar and all the Parmesan into the mixture, then bind together with enough buttermilk to make a soft, non-sticky dough.
-
Roll the mixture to about 1.5cm thick and press out 12 scones (5-6cm in diameter). Place on a baking tray lined with parchment. Beat the mustard with the milk and brush over the scones. Top each with a little of the remaining Cheddar.
- Bake for 12-15 minutes until well-risen and golden brown. Cool a little on a wire tray. Serve warm, spread with butter.