Cheddar and Mustard Scone Recipe
A delicious savoury scone flavoured with sharp mature cheddar cheese and wholegrain mustard.
Servings: 15 scones
Calories: 220kcal
Equipment
- 1 round cutter
Ingredients
- 450 grams plain flour
- 6 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 110 grams butter
- 1/2 tsp Shetland sea salt
- 1/2 tsp freshly ground black pepper
- 160 grams mature cheddar cheese grated, divided
- 1 tsp wholegrain mustard
- 300 ml full fat milk
- 1 splash Worcestershire sauce
Instructions
- Preheat oven to 190 C/ 170 C fan.
- Using your fingertips, rub 110 grams butter into 450 grams plain flour until it resembles coarse bread crumbs.
- Add 6 tsp baking powder, 1/2 tsp bicarbonate of soda, 1/2 tsp Shetland sea salt, 1/2 tsp freshly ground black pepper and 100 grams of the 160 grams mature cheddar cheese and stir well.
- Add 300 ml full fat milk, 1 tsp wholegrain mustard and 1 splash Worcestershire sauce and stir with a wooden spoon until it forms a soft dough.
- Knead briefly and roll out to a 1.5 - 2 cm thickness on a floured board. Cut into rounds using a circular cutter and place onto the baking tray.
- Sprinkle with the remaining grated cheddar cheese and bake in the centre of the oven for 12-15 minutes, until the cheese on top is golden and bubbly.
- Transfer to a wire rack to cool completely and store in an airtight container.
Nutrition
Calories: 220kcal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 245mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 325IU | Vitamin C: 0.01mg | Calcium: 177mg | Iron: 2mg