6 teaspoons baking powder
1 tablespoon dried English Mustard Powder
1 teaspoon fine salt
2 tablespoons fresh chives, finely chopped
80g cold butter, diced
300ml Full Fat Milk
250g Mature Cheddar Cheese, or a mixture of a mature cheddar & red Leicester, Grated
1 Beaten Egg Yolk OR 1 Tablespoons Milk, For glazing the scones
25g Mature Cheddar Cheese, For sprinkling over the top of the scones
- Preheat the oven to 220C/200Fan/400F.
- Grease and line two large baking trays.
- Place the flour, baking powder, mustard powder and salt in a large bowl.
- Add the diced butter and rub into the dry ingredients until it resembles breadcrumbs.
- Add the grated cheese and fresh chives and lightly stir with your hands to combine.
- Pour in most of the milk (you might not need it all so keep about 25ml back)
- Using your hands, lightly mix until you have a soft, moist dough
- Make sure no dry crumbs remain on the bottom of the bowl.
- If the dough seems a little dry, add the remaining milk.
- Turn the dough out onto a lightly floured surface.
- Lightly pat out to a rough square, no less than 1 Inch thick.
- Using a large cutter, cut out rounds.
- Don't twist the cutter when cutting the scones or your scones will rise unevenly.
- Repeat cutting out the scones until all the dough is used up.
- You don't need to knead the dough when re-rolling - just push back together lightly with your hands.
- Bear in mind that the less you handle the dough, the lighter your scones will be.
- Place the scones on the baking trays
- Brush with the beaten egg yolk or milk (try not to let the liquid run down the sides or it could affect the rise)
- Sprinkle over the 25g grated cheese.
- Immediately place in the oven
- Bake for 10-15 minutes or until well risen and golden on top.
- Delicious served warm with lots of butter, ham, or chutney.
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