When it comes to baking, there’s no better smell in your home. So if you’re planning to stay inside this weekend (and we don’t blame you in this cold British weather), we may have a recipe for you.
It comes from Matthews Cotswold Flour’s who have shared their ultimate rustic cheesecake recipe.
The dish makes 12-15 scones (all depending on the cut size) and is perfect for sharing with family and friends.
Even better, the cheese scones are made in just 20 minutes and the baking time is 15-20 minutes.
So what are you waiting for? Start baking.
Method:
First, heat the oven to 180 degrees and line a couple of baking sheets with baking paper.
Next, mix the flour in a bowl and add the butter. Rub the fat into the flour between your fingers until it looks like coarse breadcrumbs.
Then add the cheese, spices and baking powder and mix until smooth.
Mix the egg in a jug with the milk and mustard. Add this to the cheese-flour mixture (save about two tablespoons) and mix with a fork. Don’t overcrowd it – you just want to stir enough so that all the ingredients are mixed.
Then tip the dough onto the table and knead lightly until smooth. Flatten it with your hands or a rolling pin to a thickness of about two and a half cm.
Use a sharp knife to cut this into oblong shapes or triangles – the shape is not so important, the most important thing is that they are uniform in size.
Use a pastry brush to brush the tops of the scones with the remaining milk mixture and sprinkle with more grated cheese.
Bake for 15-18 minutes or until golden brown and well risen.
Allow to cool before breaking open and serve with butter for decadence.
