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.
Servings: 12 scones
Ingredients
- 1 lb Self raising flour
- 1/2 oz Baking powder
- 1 tsp Salt
- 1/2 oz Grated extra sharp cheddar cheese
- 1/2 oz Herbes de Provence
- 1 tsp English mustard - dry
- 4 tbsp Butter unsalted
- 1/2 cup Whole milk
- 1/2 cup Water
- 1 ea Eggs - large beaten
- 2 tbsp Whole milk
Instructions
- Preheat an oven to 450ºF. Line a large baking sheet with parchment or silicon mat.
- 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.
- 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.
- 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.
- 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.
- Brush the tops with an egg wash made with the beaten egg and 2 tbsp milk, then sprinkle the tops with more sharp cheddar.
- 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
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