Savoury Cheese, Pepper & Mustard Scones (to die for)

Savoury Cheese, Pepper & Mustard Scones (to die for)
 
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This recipe was uploaded
by izzabellezi

 
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Ingredients

Ingredients
Method
 
  • 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!
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!

Savoury Cheese, Pepper & Mustard Scones (to die for)

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This recipe was uploaded by izzabellezi

 
 
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.

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!

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