I have used a lot of time lately to attempt more complicated and adventurous culinary feats, but I still have my heart in simple and satisfying basics with a kick. So it was good to come back to the world of humble home baking with a new original recipe that ticks so many of our taste-bud-based boxes.
And the smell… well, just you wait…
Easy Cheese & Mustard Scones
300g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 Tbsp sugar
2 Tbsp mustard powder
1 tsp kosher salt
12 grinds of black pepper
1/2 cup grated parmesan
1/2 cup grated cheddar, plus more for sprinkling
130g unsalted butter, frozen
3/4 cup buttermilk
15g (1 Tbsp) butter, melted
Cut the 130g butter into small cubes and place in the freezer until you are ready to use it.
Preheat oven to 400ºF and line a baking sheet with parchment.
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, mustard powder, salt and pepper. Gently whisk in the two cheeses making sure to disperse.
Pour the combined dry ingredients into a food processor (but keep the large bowl handy). Add the frozen butter cubes and pulse repeatedly until the butter is still visible but dispersed into small lumps.
Pour back into the original large bowl and slowly scatter the buttermilk over the dry mix as you mix with a wooden spoon. Once most of the liquid is absorbed, gently roll the dough around the bowl with your hand to gather up any dry crumbs.
Divide the dough into two equal portions and pat each portion into a circular disk. Cut each circle into four wedges and place on the lined baking sheet. Brush the tops with melted butter. Sprinkle with cheese.
Bake until the edges are lightly browned, about 18 minutes.
These are best consumed on the day they are made. This should not be a problem as the smell alone will drive total consumption… Enjoy!
