These scones are delicious as a teatime or lunchtime treat and my girls love them warm with butter as an afternoon snack. I was inspired to make them after my hubby bought some lovely mature cheddar back from the shops – it’s best to use tasty cheese in these scones
This recipe makes 8-10 scones:
8oz self raising flour
2 tsp wholegrain mustard
2oz cheese, grated (a little reserved for sprinkling on top)
5fl oz milk
You can add a teaspoon of baking powder but I tried it without as I didn’t have any in the house and the scones turned out fine and rose well without it.
1. Preheat the oven to about 220°C.
2. Sieve the flour into a bowl and rub in the butter until it resembles breadcrumbs. I have a pastry blender and find it a really useful tool, especially as I don’t like getting the flour and butter all behind my fingernails!
3. Mix in the mustard and the cheese, saving some back to sprinkle on top of the scones.
4. Add enough milk to bring the mixture to a dough, you may not need the full amount of milk.
5. Knead it lightly into a ball, roll out on a lightly floured surface to about an inch thick and cut out rounds.
6. Place the scones on a lightly greased baking sheet (I use my fab stoneware from The Pampered Chef, which I don’t need to grease as it is so well used, it is now completely non-stick!), brush the tops with a little milk and sprinkle with the remaining cheese.
7. Bake for about 15 minutes until risen and golden and try to resist eating them all before they are cool!
They are also very good for freezing, I often make a double batch and keep plenty in the freezer.