Categories: July

Ingredients

• 250g self-raising flour
• 1 tsp baking powder
• 1/2 tsp English mustard powder
• large pinch cayenne pepper
• 1 tsp light muscovado sugar
• 70g butter, slightly softened and cut into small pieces
• 100g mature Cheddar, grated
• 25g Parmesan, grated
• 150ml buttermilk
• 1/2 tsp English mustard
• 1 tbsp milk

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Sift the flour, baking powder, mustard powder and cayenne into a bowl and add 1/2 teaspoon of salt, a good grind of black pepper and the sugar. Add the butter and rub into the flour using your fingertips.

2. Mix 70g of Cheddar and all the Parmesan into the mixture, then bind together with enough buttermilk to make a soft, non-sticky dough.

3. Roll the mixture to about 1.5cm thick and press out 12 scones (5-6cm in diameter). Place on a baking tray lined with parchment. Beat the mustard with the milk and brush over the scones. Top each with a little of the remaining Cheddar.

4. Bake for 12-15 minutes until well-risen and golden brown. Cool a little on a wire tray. Serve warm, spread with butter.

Email to a friend | Print this recipe | Back