Sorry to the people that aren’t too keen on recipe posts, but I’ve thought of so many that I want to share lately!
I make these scones all the time, and they’re usually gone by the following evening! They’re really easy and quick to make, I really can’t encourage you to bake these enough! And the mustard powder really does make all the difference.
225g self raising flour 1/2 tsp salt
50g butter 1/4 pint fresh milk
1 tsp dry mustard 50g grated English Cheddar
Pinch cayenne pepper extra milk for brushing
Sift the flour, cayenne pepper, dry mustard and salt into a bowl, then rub the butter into the dry mix until the mixture resembles fine breadcrumbs. This is the best bit!
Now mix in your grated cheese and add the milk all at once. Mix to a soft dough with a knife, but make sure it’s not sticky – it’s not fun trying to pick it all out off of your fingers and from underneath your nails. Ew.
Turn the dough onto a lightly floured work surface and knead it quickly until it’s all nice and smooth. Then roll it out until it’s about 1cm thick. I always rub a little flour over the rolling pin beforehand so the dough doesn’t stick to it – I don’t like it with a smeary looking surface.
Cut into about 7/8 circles with a cutter – it doesn’t really matter what size too much, and I can never find the pastry cutters when I want them so I just use whatever I think will do the job at the time!
Transfer them to a greased baking sheet and bake for about 10 minutes (it takes 15 in my oven) on GM8/230C/450F until they’re all nice and tan.
When you’re sure they’re done, transfer them to a wire rack to cool and you’re done! If your not planning to eat them on the day keep them in an airtight container as this will stop them from turning into rock cakes – only do this when they are absolutely cool though.
Come on now, how good do they look?!