Ingredients
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1 lb Flour, Self Raising
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1/2 oz Baking powder
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1 tsp Salt
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1/2 oz Cheddar cheese - sharp
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1/2 oz Herbes de Provence
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1 tsp Mustard - dryRecommend Colman's English Mustard
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4 tbsp Butter unsalted
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1/2 cup Whole milk
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1/2 cup Water
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1 ea beaten Large Egg
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2 Tbsp Whole milk
Directions
These scones make a delicious lunch or afternoon tea bite, especially when served very fresh or slightly warmed to bring out the herb and cheese flavor.
Serving suggestion: Serve with a slice of sharp cheddar and a little Branston pickle or similar.
Bookmark MeSteps
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1
Done
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Preheat an oven to 450ºF. Line a large baking sheet with parchment or silicon mat. |
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2
Done
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Put the flour, baking powder, salt, dried herbs, mustard and cheese into the food processor and pulse a couple of times, just enough to combine everything. Add the butter, diced and pulse until the mixture resembles breadcrumbs. |
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3
Done
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With the food processor running, pour in the milk and water in a steady stream. The dough will start to come together very quickly and as soon as it starts to ball up, stop the processor. |
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4
Done
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Add the walnuts and pulse just a couple of times to combine the mixture. Remove from the food processor to a well floured work surface. |
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5
Done
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Roll out the dough to about 3/4" thickness then cut out circles with a floured 3" cutter. Place the scones on the baking sheet then reroll the remaining dough and cut more until all is used. This should yield about 12 scones. |
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6
Done
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Brush the tops with an egg wash made with the beaten egg and 2 tbsp milk, then sprinkle the tops with more sharp cheddar. |
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7
Done
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Bake for about 17 minutes in the center of th4e oven. Check to be sure they are not burning on the bottom at the 14 minute mark |
