Cheese scones

servings 20
40 minutes

Ingredients

  • 115g of cheddar, grated
  • 90g of Parmesan, grated, or vegetarian hard cheese
  • 5 eggs
  • 15g of baking powder
  • 1 pinch of English mustard powder
  • 475g of plain flour
  • 150ml of milk
  • 115g of butter, diced
  • salt

Method

1
Preheat the oven to 180°C/Gas mark 4. Add the flour, baking powder, 1/2 tsp salt, mustard powder and diced butter to a mixing bowl and mix the ingredients with your fingers to form a breadcrumb texture
  • 450g of plain flour
  • 15g of baking powder
  • salt
  • 1 pinch of English mustard powder
  • 115g of butter, diced
2
Gradually add the milk, followed by 4 of the 5 eggs and both the grated Parmesan and cheddar cheeses. Mix just enough to combine into a dough
  • 150ml of milk
  • 5 eggs
  • 115g of cheddar
  • 90g of Parmesan, grated, or vegetarian hard cheese
3
On a floured surface, roll the dough into a 2cm thick sheet. Cut 20 scones out using a 40mm pastry cutter with a crinkled edge
  • 25g of plain flour
4
Brush them with the remaining egg whisked to an egg wash and sprinkle with a pinch of salt. Place on a lightly greased baking tray that has been dusted with flour and cook for 10 minutes until golden and risen
  • salt
5
These scones are best eaten slightly warm, split and topped with a generous knob of salted butter