Tag Archives: Scones

Cheese & Mustard Scones

Are you struggling to think of ideas for your festive party buffet? You’ve looked through all the Christmas Recipes, you’ve got the Mince Pies & the cheese board – but what’s missing? Cheese & mustard scones!

Cheese & Mustard Scones

I recently acquired the Baking Mad “British Baking in 2012″ book. It has all sorts of lovely recipes including peanut butter cookies, raspberry ripple ice cream and even a recipe for cupcakes. Although, I saw this enticing savoury recipe and knew I had to try it! Here is what you will need to make about 12.

  • 225g Plain Flour, seived
  • 1 tbsp Baking Powder
  • 50g Unsalted Butter, cold & cubed
  • 1 tbsp Fresh Thyme Leaves
  • 1/2 tsp English Mustard Powder
  • 50g Extra Mature Cheddar, grated
  • 25g Parmesan, grated
  • 2 Eggs
  • 3 tbsp Buttermilk, plus extra to glaze
  • Salt & Pepper

Preheat your oven to 180°C/Fan 160°C.

Sieve the flour & baking powder into a large bowl or food processor. Either rub the butter into the flour by hand or pulse in the processor until the mixture resembles fine breadcrumbs. Try not to over mix.

Flour and ButterAdd the thyme, mustard powder, cheddar, three quarters of the parmesan and a little salt and pepper. Mix briefly.

Beat the eggs into a jug and add in the buttermilk. Mix lightly then pour into the flour in thirds – mix gently until a dough is formed.

The DoughTip the dough out onto a lightly floured worktop and roll to a thickness of about 2cm. Use a 5cm diameter round cutter to cut out the scones and place them onto a baking sheet.

Cutting the SconesBrush each scone with a little buttermilk and top with a sprinkling of the remaining parmesan and a little black pepper.

Ready for the Oven!Bake in the preheated oven for about 20 minutes until risen and golden.

And that’s it!! It really is as easy as that. I think the only thing I would change is the quantity of mustard powder – I would make it 1 tsp instead of half just to give them a little extra kick.

Cheese & Mustard Scones Ready to Devour!

I hope you are all ready and raring for Christmas Day – I know I am!

I have been busy baking lots of Christmas gifts for the family – I am bursting to share them with you all but I know they read my blog and I don’t want to ruin the surprises!

I wish you all a very Merry Christmas – and I hope you have all been good this year so Santa brings you what you want!

Miss KitchenMason

Bacon, Cheese & Chive Scones!

And yes, to me, it’s Scones not Scons!

So my Mum mentioned the other day that she wondered why I didn’t make anything savoury for her to eat. Hint hint – not much! Haha. My Mum isn’t like me, in the sense that I have a MASSIVE sweet tooth and she doesn’t. So when my brain can only think of sweet thinks like cookies & cakes, I asked her what she had in mind. She said cheese scones. Something I haven’t made before. But I have to admit I liked the idea. I mean, I’ve made normal sweet scones before, just not savoury scones. So I started looking on Foodgawker & came up trumps with this beauty of a recipe! It’s from Linda at Lemon Drop.

Makes approx 18

What you will need:

  • 450g Flour
  • 1 tbsp Baking Powder
  • 1tsp Salt
  • 1tsp Pepper
  • 110g Butter, grated
  • 150g Strong Cheddar, grated
  • 1.5 tbsp Chives, dry (3 tbsp if fresh)
  • 10 Bacon slices, cooked crispy & chopped small
  • 300ml Milk
  • 1 Egg & 2 tbsp Double cream for glazing

Preheat your oven to 200°C & line baking tray with baking paper.

In a really large bowl, sift in the flour, then add the baking powder, the salt & pepper and the butter. Mix together with a fork until everything is evenly distributed.

Next, add in the cheese, chives & bacon. Again, mix with a fork until evenly distributed.

When everything is mixed well, start to add the milk a little at a time, still mixing with a fork. Once all the milk has been used it should form a sticky dough.

On a lightly floured surface, gently pat down the dough to about 1cm thickness. Then fold the dough in half and pat down to 1cm thickness again. Do this a few times but on the last time, leave the height at about 2cm.

Next, using either a cookie cutter or a glass, cut out your scones & place them on the prepared baking tray. And don’t throw the leftover dough away, just re-mould it and cut out some more until you aren’t left with any dough.

Beat the egg in a bowl along with the double cream & brush on the tops of the scones. Then put a dent in the tops of all the scones before they go in the oven for about 15 minutes.

And there you have it! Savoury cheese, bacon & chive scones. I must say they are pretty delicious. Especially sliced in half with a bit of real butter on them.

Although I must make a confession.  Mine didn’t rise so well. And now I know why. Those of you who read the Honey I’m Comb post will remember that I had a little issue with the use by date on my bicarbonated soda whilst making honeycomb. Erm, yeah… same thing with my baking powder! It sort of went out of date in January. Whoops! Silly me. this problem has since been rectified and I’m such a muppet for letting it happen again! What a plum.

Anyhoo… that’s my midweek munchies satisfied.

Thanks for reading and I will see you all at the weekend when I am going to be attempting Teriyaki Chicken.

Miss Kitchen Mason