Cheese and mustard scones

I have so many recipes to blog so best just get on with it! I made this one because I’d run out of bread and needed something for a picnic. These are lovely cheesy scones. The recipe is by James Martin in good food magazine, but it was for cheese and sage scones. I thought I had sage to use up but couldn’t find it so substituted mustard. I think so long as you’ve got a flavour alongside the cheese they’d work well. Chris found the mustard a bit much so I might tone it down to one tablespoon next time. The final thing to say is the recipe calls for mustard powder which I haven’t got round to buying as it’s really expensive, so I just used wholegrain mustard, which I rubbed in just after the flour.
207 calories and 11g fat

225g sr flour
1/2 tsp salt
Grind of black pepper
1-2 tablespoons wholegrain mustard
50g butter
100g mature cheddar, grated
1 egg, beaten
100ml milk, soured with a few drops lemon juice for 5 minutes or more

Mix the flour, pepper and salt together
Rub in the butter until it resembles breadcrumbs
Rub in the mustard
Stir in half the cheese
Mix the egg and milk in a jug
Quickly stir the wet mixture into the dry until a dough forms
Line and grease a baking tray
Place the dough on it (it will be very sticky) and push it into a large round disc)
Use a knife to cut out the pieces, but just leave the marks rather than actually separating them
Ate the rest of the cheese on top and spread it around
Bake for 12-14 mins until risen and golden. They sound hollow when tapped apparently

These seemed to last a little longer than normal scones, 2 days not 1. Maybe because of the egg I think. You could freeze these.

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