Cheddar & Mustard Scones
Ingredients for 16-20 scones depending on the size you make them
- 450 gr flour
- 6 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 110 gr unsalted butter
- 1 tsp ground black pepper
- 1/2 tsp Mustard Sea Salt
- 200 gr cheddar grated
- 1 heaped tbsp. Bonnie Wholegrain Mustard
- 300 ml either whole or semi-skimmed milk
- 1 dash Worcestershire sauce
How-to
Preheat the oven to 170 C fan or 190 C without fan
Rub the butter into the flour until it resembles coarse breadcrumbs. Mix together the baking powder, baking soda, salt, pepper and about half the grated cheddar and stir well into the butter and flour mixture. Add the milk, mustard and Worcestershire. Stir until you have a soft dough.
Knead briefly and roll out on a floured board to a thickness of 2cm. Use a round cutter or glass to cut out the scones and place on the baking tray. Sprinkle with the remaining cheddar. You can also mix the grated cheddar with some extra wholegrain mustard for a slightly different taste, but be aware that the mustard can burn quickly. Stand next to the oven.
Bake the scones in the middle of the oven for 12 to max 15 minutes, until the cheese is golden but not burnt.
Serving
with soft cheese and chutney or pesto of your choice. Here we have cream cheese, carrot green pesto and a fig mustard. But try lots of other things.
Top tip
Reduce the cheddar and substitute a little blue cheese of your choice.The scones are the best straight out of the oven, but you can also freeze them.
Bon appetite … with Mustheb is tastes better