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Cheddar and Herb Scones with Walnut

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Ingredients

Adjust Servings:
1 lb Flour, Self Raising
1/2 oz Baking powder
1 tsp Salt
1/2 oz Cheddar cheese - sharp
1/2 oz Herbes de Provence
1 tsp Mustard - dry Recommend Colman's English Mustard
4 tbsp Butter unsalted
1/2 cup Whole milk
1/2 cup Water
1 ea beaten Large Egg
2 Tbsp Whole milk

Cheddar and Herb Scones with Walnut

Features:
    Cuisine:
    • 45
    • Serves 12
    • Easy

    Ingredients

    Directions

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    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.

    Steps

    1
    Done

    Preheat an oven to 450ºF. Line a large baking sheet with parchment or silicon mat.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    Brush the tops with an egg wash made with the beaten egg and 2 tbsp milk, then sprinkle the tops with more sharp cheddar.

    7
    Done

    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

    Ian Cooks

    TasteofCotswoldDowns.com site owner

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