Sometimes it is just nice to have a savoury scone.  Don’t get me wrong I love a sweet scone and there is nothing better on a lazy afternoon then tea and scones, but occasionally it’s nice to go savoury.

I have added mustard powder to mine for an added savoury taste. If you like a little extra bite to your scone then I suggest adding a teaspoon of cayenne pepper, this will give a warming sensation as you eat it.

This recipe will make 7 x 65mm scones or 5 x 75mm scones

You will need:

• 230g Plain Flour (plus extra for dusting)
• 1tsp Cream of Tartar
• ½ tsp Bicarbonate of Soda
• Pinch Salt
• 1tsp Mustard Powder
• 60g Butter
• 120g Grated Strong Cheddar Cheese
• 7 tbsp Cold Milk
• 1 egg beaten for glazing

Method:

• Pre heat the oven to 180 degrees grease baking sheet.
• Sift the flour, cream of tartar and bicarbonate of soda together.
• Add the salt and mustard powder.
• Mix the butter into the flour until the mixture resembles breadcrumbs.
• Stir in 100g of the cheese, reserve the 20g for sprinkling on the top.
• Gradually add the milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
• You do not want to over handle the dough or the will be hard and tough.
• Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter. (if you are going for mini scones then the dough will need to be pressed out thinner or use a rolling pin)
• Place your scone on the baking sheet, reform the dough scraps into a flattened ball and repeat until all the dough has been used.
• Brush the scone with the egg and sprinkle the cheese over each scone.
• Bake for about 10 – 15mins or golden brown.
• These are best on the day of cooking but will keep for 2-3 days in an air tight container.

Perfect served plain or buttered when still warm.

They also go perfectly with cream cheese and chives or with bacon or more cheese with marmite or pickle.