Cheese and mustard scones - recipe

Ingredients

Recipe , Cheese , Mustard , Scone

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1

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

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
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

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

⇐ Cheese scones

Calorie conscious scones ⇒