A great tea time treat with a light smokey undertone that are great on their own or served with even more cheese! Makes approx 10 scones (serves 2!)
You will need:
- 250g self raising flour
- 1 rounded teaspoon (4g) baking powder
- 2 teaspoons of mustard powder
- 70g of butter (cubed)
- 50g Applewood cheese
- 70g mature cheddar
- Pinch salt
- Generous dash of Tabasco sauce
- 150ml of milk
- Salt and freshly ground black pepper to taste
- Finely grate the cheese and smoked cheese, lightly fork to mix and set aside for a second.
- Add the tabasco to the milk. Just a few drops
- Sift the flour and mustard into a bowl and add the salt and pepper.
- Rub in the butter until it resembles breadcrumbs.
- Mix in the grated cheese with a fork, reserving a little for the top
- Add 100 milk and bring it together. If necessary add a little of the remaining milk.
- Bring together into a ball. Your bowl should be almost clean by now.
- Roll out to 1-1.5″ thick (2-3cm) and cut into 2″ rounds
- Place on a greased baking tray and sprinkle a little cheese over each.
- Bake in a preheated oven at 200C fan for 15 minutes.
- Best left to cool before serving.
- Don’t let the fact that the recipe has mustard, pepper and tabasco in it, these aren’t spicy, but you can always leave to tabasco out if you like.
- Like bread, scones should have a slight hollow sound when tapped underneath
- It pays to be precise with the baking powder, slightly too much and you’ll notice it.