Tonight’s recipe is inspired by the cheddar scone recipe in The Colman’s Mustard Cookbook but as usual, I decided to change a few things here and there, just to make things a bit more interesting 🙂
225g self-raising flour
1 heaped teaspoon English mustard (the Colman recipe said mustard powder but I had none in the house)
Pinch of salt
1/2 teaspoon of baking powder (my scones came out a bit flat so I would add a full teaspoon next time)
60g grated cheese (I used sage Derby, the Colman’s recipe asked for Cheddar)
2 medium eggs
Milk for the glaze
150 ml cream (I used clotted cream for texture)
Mix the flour, mustard, salt and baking powder in a bowl. Using your hand, rub the butter into the flour until it looks like breadcrumbs. Add the cheese, one egg and the cream, to form a light dough (mine wasn’t coming together so I added a drop of warm water).
On a lightly floured surface, roll out the dough and cut out as many scones as you can, reforming the dough and rolling out again until you’re finished. Place the scones onto a greased baking sheet. Beat the other egg with a bit of milk and brush your scones. Add in the oven for 15 minutes at 200C. Let them cool on a rack. Optionally, you can cut them in half and fill them with your choice of filling (pate, smoked salmon, cream cheese). We eat them as they are, as they are filling and delicious in themselves!