Makes 12 scones

Cheese and mustard scones recipe

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Ready in 25 minutes

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
About 150ml buttermilk
1/2 tsp English mustard
1 tbsp milk

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1. Preheat the oven to 200°C/fan180°C/gas 6. Sift the flour, baking powder, mustard 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. Mix 70g of Cheddar and all the Parmesan into the mixture, then bind together with enough buttermilk to make a soft, non-sticky dough.
2. Roll the mixture to about 1.5cm thick and press out 12 scones (5-6cm in diameter), re-rolling dough as necessary. 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. Bake for 12-15 minutes until well-risen and golden brown. Cool a little on a wire tray. Serve warm, spread with butter.

Chef's tip

Cheese scones like these go down a treat at a summer tea party or picnic (split them and spread with butter before you go). English mustard powder gives the right punch and you’ll need some mature Cheddar too, though a mixture of Irish Coolea and Parmesan is also good.

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