members recipes

These scones are so gorgeous. I got the original recipe online, and edited over a period of time to make them perfect. They\'re tasty either on their own, hot, or cold with a bit of butter.
NOTE: If you have no buttermilk, simply add a teaspoon or lemon juice to 150ml of milk & let stand for 5 minutes.

Ingredients
250g self-raising flour

1 tsp baking powder

1/2 tsp English mustard powder

1 tbsp French mustard or mild English mustard.

1 tsp light muscovado sugar

70g butter, softened

100g grated mature cheddar

25g grated parmesan

About 150ml buttermilk

1 tbsp milk

Lots of black pepper!

Method
1. Preheat oven to 200°C/fan180°C/gas 6. Line a baking tray with parchment.

2. Sift flour, baking powder& mustard and add 1/2 teaspoon of salt, plenty of black pepper & the muscovado sugar. Add the butter and rub into the flour with fingertips until totally mixed.

3. Mix 70g of the Cheddar and all the Parmesan into the mixture, then gradually add the buttermilk until a soft, sticky dough is formed.

4. Roll the mixture to about 1.5cm thick and press out around 12 scones (5-6cm in diameter). Beat the French 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 on a wire tray. These taste amazing whilst still warm, so try them straight away!