As mentioned before these are so good that it’s possible for me to devour an entire batch in a very short space of time so because of my lack of will power I very rarely make them. I got the recipe from my mum, she thinks it came from the cookbook that came with her Kenwood Chef. It’s so old that it was in Imperial and she’s never felt the need to try a different one so that should tell you how yummy they are. She also imparted some extra baking wisdom from another great scone maker, my Auntie Jane – always pre-heat your baking tray (ungreased obviously or you’ll just get a smoky mess.) This helps the scones to start to puff up right away. Using egg instead of just milk in the recipe makes these really rich and the mustard really helps to bring out the cheesiness – mustard is to cheese what lemon is to tomato!
makes 10-12 depending on size
225g Self raising flour
pinch of salt/pepper
1/2 tsp mustard powder or 1tsp wholegrain mustard (preferably powdered but I can’t seem to find that stateside so I just used wholegrain)
85g really strong cheddar cheese grated
Preheat the oven to 220°c and put your tray in now.
Sift the flour and mustard powder together into a large bowl and add the salt and pepper. Don’t worry at this stage if you aren’t using powdered mustard, we’ll get that later. Cut the butter into small chunks and rub into the flour with your fingertips until it resembles breadcrumbs. Add most of the cheese (keep some for the tops) and mix well so that it’s evenly distributed.
Lightly beat the egg with the mustard if you aren’t using powder and gradually incorporate this into the dry ingredients. You may find, depending on how large your egg is that you need to add some milk to the mix in order to get a nice soft ball of scone dough but it shouldn’t be sticky.
Once you have achieved this pat the dough out on a lightly floured surface to about 1 inch thick. As with the sweet scones be sure not to twist the cutter when you’re cutting out your scones. Just place it on the dough and give it a quick tap.
Carefully grease the hot tray (spray oil is easiest , no-one wants any burnt fingers) and spread the scones out on it. Brush with a little more milk and sprinkle with the remaining cheese.
Bake for 10-15 minutes then see how long you can let them cool on a rack for before you cave in to temptation and eat one warm dripping with melting butter. If you do find yourself with any leftover then they are delicious toasted or they freeze really well.
There’s no reason why you should have to stick cheddar in these – any semi-hard high fat cheese should work and you can always throw in a few extras, parmesan and sundried tomato is a tasty combo (leave out the salt though) or Double Gloucester and chive would make a nice change.