These delicious savoury scones are best served warm with a liberal spread of butter.
11 ingredients7 steps
Vegetarian
Ingredients
MetricImperial
225gAllinson's Plain White FlourÂ
1 tspBaking powderÂ
50gUnsalted Butter (softened)Â
1 tbspThymeÂ
0.5 tspMustard powderÂ
1pinchSaltÂ
1pinchPepperÂ
50gCheddar cheese (extra mature, grated)Â
25gParmesan (grated)Â
3 tbspButtermilk (plus a little extra to glaze)Â
2Egg(s) (free range) (medium)Â
Method
Step 1
Preheat the oven to 180°c (fan 160°c, gas mark 4).
Step 2
Place the flour and baking powder into a large bowl. Add the butter and using your fingertips rub the butter into the flour until it resembles fine breadcrumbs. You could also do this in a food processor.
Step 3
Add the thyme, mustard powder, salt, pepper, the grated cheddar and three quarters of the parmesan and mix lightly.
Step 4
Add the eggs and buttermilk and using a round blade knife mix gently until all the mixture is combined into a dough, but do not overwork the mix.
Step 5
Place the dough onto a lightly floured surface and lightly roll or pat the dough to a thickness of 2-3cm. Cut the scones using a 5cm round cutter and place onto a baking sheet.
Step 6
Lightly brush the scones with a little additional buttermilk and sprinkle with the remaining parmesan.
Step 7
Bake for 20 minutes. Let the scones cool slightly, serve warm with an extra wedge of cheese and chutney.
1 Baker Ratings
I used my Philips air fryer to bake these scones and they were amazing. (160c for 16mins). So simple, I also added some chives. A must try recipe.
