Cheese and mustard scones - recipe

Cheese and mustard scones

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  1. 1

    Preheat the oven to 180°c (fan 160°c, gas mark 4).

  2. 2

    Place the flour and baking powder into a large bowl. Add the butter and using your fingertips rub the butter into the flour until it resembles fine breadcrumbs. You could also do this in a food processor.

    For this step you'll need:

    • 225g Plain white flour
    • 1tsp Baking powder
    • 50g Butter (unsalted)
  3. 3

    Add the thyme, mustard powder, salt, pepper, the grated cheddar and three quarters of the parmesan and mix lightly.

    For this step you'll need:

    • 1 tbsp Thyme
    • ½tsp Mustard powder
    • pinch Salt
    • pinch Pepper
    • 50g Cheddar cheese extra mature, grated
    • 20g Parmesan grated
  4. 4

    Add the eggs and buttermilk and using a round blade knife mix gently until all the mixture is combined into a dough, but do not overwork the mix.

    For this step you'll need:

    • 2 Egg(s) (free range) medium
    • 3 tbsp Buttermilk plus a little extra to glaze
  5. 5

    Place the dough onto a lightly floured surface and lightly roll or pat the dough to a thickness of 2-3cm. Cut the scones using a 5cm round cutter and place onto a baking sheet.

  6. 6

    Lightly brush the scones with a little additional buttermilk and sprinkle with the remaining parmesan.

    For this step you'll need:

    • 5g Parmesan grated
  7. 7

    Bake for 20 minutes. Let the scones cool slightly, serve warm with an extra wedge of cheese and chutney.

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