Cheesy Mustard Scones (Baking)

Member Name: i_am_joy

Product:	Baking
Date:	25/01/09 (76 review reads)
Rating:

Advantages: A delicious twist on cheese scones

Disadvantages: -----------

This is a lovely recipe which originally came from my sister who has been making them for years. You can either make the scones normal size and have them buttered for breakfast or lunch, or make tiny scones for the buffet table.

CHEESY MUSTARD SCONES

WHAT YOU WILL NEED

250g of self-raising flour
1 teaspoon of baking powder
1/2 teaspoon English mustard powder, Colmans is perfect
1/2 teaspoon ready made English mustard, again Colmans if possible
100g grated mature Cheddar cheese
25g grated Parmesan cheese
Large pinch of Cayenne pepper
1 teaspoon Light Muscovado sugar
70g unsalted butter, cut into small pieces and allowed to soften a little
150ml buttermilk
1 tablespoon whole milk

WHAT YOU NEED TO DO

Pre-heat your oven to Gas Mark 6.

Sift the flour, Cayenne pepper, mustard powder and baking powder together into a bowl. Season with a generous pinch of salt and plenty of freshly ground black pepper, being careful not to overdo it with the pepper. Add the Muscavado sugar and give it all a quick mix with a wooden spoon.

Rub the small cubes of butter into this mixture with your fingertips. Add around 75g of the grated mature cheese and all of the Parmesan and mix thoroughly. Add the buttermilk a bit at a time and mix until you are left with a soft dough which should not be sticky at all, be careful with the buttermilk though as you may not need to add all of it so be sparing each time you pour a little in.

Roll the mixture out until it is around 1 1/2cm thick and press out either 12 scones, or as many tiny ones as you can get out of it. You will need to re-roll the dough a couple of times. Grease a baking tray and line the scones up on it.

Beat the ready made mustard with the whole milk and use a pastry brush to brush this mixture over the tops of the scones, then divide your remaining mature cheese between the tops of each scone.

Bake for around 15 minutes until the scone has risen and is a rich golden brown colour. Allow to cool slightly and serve preferably while still warm.

Summary: Simple to make and so delicious.